Ramiro Auat
Ramiro Auat – Chef | Sustainable Gastronomy First, farmer, born and raised in a family which dedicated its life to agriculture, so this is my first and inherited vocation. Second, a professional cook who decided to change his restaurant in Buenos Aires, 3 years ago, for a complete and radical new life in Bali motivated […]
How it started
It was during my college years that I realized there should more to business than just business. Of course, making a profit is the main goal of every company, but this comes with some responsibilities to stakeholders. I wrote my Master’s dissertation at the Institut Paul Bocuse about CSR in hospitality and the competitive advantage […]