Born and raised in Trenque Lauquen, Argentina, Chef Guillermo Eleicegui’s passion for cooking was ignited during family barbecues and homemade meals. Growing up in a region known for its agricultural richness, he developed a deep appreciation for fresh, locally sourced ingredients. At the age of 18, Guillermo embarked on his culinary journey by working at a local pizzeria. This initial experience paved the way for formal training under esteemed chefs Jean-Paul Bondoux and Olivier Falchi at Buenos Aires’ renowned Restaurant La Bourgogne. sobewff.org
International Culinary Experience and Leadership Roles
Chef Eleicegui’s career is marked by a series of prominent positions that showcase his versatility and expertise in international cuisine and fine dining. His roles have included:sobewff.org
- Executive Chef at SUGARCANE raw bar grill in Miami: Here, Guillermo led a team that delivered a globally inspired menu, emphasizing the fusion of various culinary traditions.sobewff.org
- Chef de Cuisine at SUSHISAMBA PARK in New York City: In this role, he oversaw a kitchen that blended Japanese, Brazilian, and Peruvian flavors, reflecting his adaptability and creative approach to cooking.
- Private Chef and Culinary Instructor in Buenos Aires: During this period, Guillermo personalized dining experiences and shared his knowledge with aspiring chefs, further honing his skills and understanding of diverse culinary preferences.
- Executive Chef at LEYNIA in the Delano Hotel, Miami Beach: At LEYNIA, he introduced a unique fusion of Argentinean flavors with Japanese influences, cooked over an open flame, highlighting his innovative cooking techniques.
- Executive Chef at Hilton West Palm Beach (2019-2022): Guillermo’s leadership contributed to the hotel’s recognition, earning the 2021 Hilton Award of Excellence for Top Restaurant and achieving the #1 spot on TripAdvisor for three consecutive years. sobewff.org
Ossobuco: A Culinary Vision Realized in Miami
In 2024, Chef Eleicegui co-founded Ossobuco, a modern grilled cuisine restaurant with locations in Wynwood and Coconut Grove, Miami. Ossobuco was born from Guillermo’s desire to honor raw materials and showcase open-fire cooking as the central element of the dining experience. The restaurant emphasizes fire, wood, meat, and vegetables, bringing authenticity to the table in a relaxed atmosphere ideal for sharing moments with friends and family. ossobuco.miami+3sobewff.org+3ossobuco.miami+3
At Ossobuco, Guillermo reflects his experience, creativity, and respect for the product in a variety of dishes with influences from around the world. The menu features fine meats prepared using the best techniques of open fire, in communion with organic and seasonal vegetables. This approach underscores the restaurant’s commitment to honest cuisine and treating each raw material with respect. Wynwood BID+4sobewff.org+4ossobuco.miami+4ossobuco.miami+3Coconut Grove Miami+3sobewff.org+3
Recognition and Accolades
Ossobuco’s dedication to culinary excellence has garnered significant recognition within the gastronomic community. Notably, the restaurant was included in the 2024 Michelin Guide, a testament to its outstanding cuisine and dining experience. The Michelin Guide describes Ossobuco as a vibrant addition to Miami’s dining scene, highlighting dishes such as smoked lamb chops with pistachio dukkah and charred, dry-aged steaks. The guide also praises the stylish patio, thoughtful cocktail list, and the weekend DJ that enhances the restaurant’s lively atmosphere. MICHELIN Guide+1MICHELIN Guide+1MICHELIN Guide+1MICHELIN Guide+1
Additionally, Ossobuco has been recognized by Yelp as the Best New Restaurant in the South 2024 and received OpenTable’s Diners’ Choice 2024 award. These accolades reflect the restaurant’s growing popularity and the positive reception from both critics and patrons alike.
Culinary Philosophy and Community Engagement
Chef Eleicegui’s culinary philosophy is deeply rooted in his Argentine heritage and the experiences he has gathered throughout his international career. He believes in valuing honest cuisine and treating each raw material with respect, bringing authenticity to the table. Guillermo’s approach is evident in Ossobuco’s emphasis on open-fire cooking and the use of organic, seasonal ingredients sourced from local farmers. This commitment not only enhances the dining experience but also fosters a strong connection with the community and supports sustainable practices. ossobuco.miami+3sobewff.org+3Coconut Grove Miami+3ossobuco.miami
Furthermore, Guillermo’s dedication to hospitality extends beyond the kitchen. He strives to create an integral experience for diners, ensuring that they enjoy not only the culinary offerings but also the ambiance and service. This holistic approach to dining has been instrumental in establishing Ossobuco as a destination for those seeking a memorable gastronomic experience. Infonegocios Miami
Future Endeavors and Vision
Looking ahead, Chef Eleicegui is focused on continuing to elevate Ossobuco’s presence in Miami’s dynamic culinary landscape. With the recent opening of the Coconut Grove location, he aims to bring Ossobuco’s unique dining experience to a broader audience. Guillermo’s vision includes further integrating the restaurant into the local community, fostering relationships with local producers, and continuously innovating the menu to reflect seasonal offerings and global culinary trends. Coconut Grove Miami
In summary, Chef Guillermo Eleicegui’s journey from the farmlands of Argentina to the vibrant dining scene of Miami is a testament to his passion, dedication, and culinary artistry. Through Ossobuco, he has created a space where fire, flavor, and community converge, offering diners an authentic and memorable experience that resonates with his life’s work and philosophy.
