A Quickie with Chef Germán Sitz of Niño Gordo
The Hottest Jewish Gaucho We Ever Saw....
Raised on the same land in Argentina where his family had been ranching cattle for over 130 years, this descendant of the ‘Jewish gauchos’ who settled in Argentina in the late 19th century. Go figure that his upbringing was shaped by a deep connection to the land, livestock, and the traditions of asado that define his beloved culture.
Gaining experience in Argentina, Uruguay, and Spain, he worked under the helm of the renowned Basque guru, Chef Martín Berasategui. So by his mid-20s, he had already begun establishing himself as one of Buenos Aires’ most exciting young chefs.
Fast forward, Sitz would become one of the most notable in the land of meat and that’s courtesy of his ethos paired with his ranch-to-table philosophy where quality, traceability, and respect for the product are central to everything.
Since 2014, Germán has been working alongside his friend and business partner Pedro Peña and together they expanded their portfolio internationally. Enter Niño Gordo where one can experience live-fire cooking with Asian technique so head on over to Wynwood and experience this pit master’s paradise.
Name: Germán Sitz
Nickname: No!
Owner at: I’m theExecutive Chef and Co-Creator at Niño Gordo in Miami and the original which is in Argentina. My restaurant group includes Niño Gordo, La Carniceria, Jose el Carnicero, Paquito, Chori, Juan Pedro Caballero, Los Jardines de los Barquin and Victor Audio Bar.
Why Miami? We chose Wynwood because we love the art throughout, the gastronomy and it’s robust cosmopolitan vibe. In Buenos Aires, the neighborhood we opened in is called Palermo and it gives the same synergetic experience!
Childhood leftover memory: I have fond memories of spending time on the farm. Ever since I was a child I loved to cook for my family. So when I think of eating leftovers it was mainly asados (roast, bbq or grilled meats). They were delicious and practical any day of the week.
What is your favorite restaurant to take leftovers home from: Doya
My last meal would be: Naturally, my favorite leftover - an asado!
What music is playing in your kitchen: Pako y Katriel (it’s Argentine trap, a genre)….
What do you wear at home in the kitchen: Black Jeans and a black graphic t-shirt that says ‘Meat!’
Favorite thing about the Miami restaurant scene: The range because you can go from a traditional, old-school Cuban spot to a top-tier French dining room; and both hit just as good.
What is your least favorite thing about the Miami Restaurant scene: Probably the lack of community between restaurant owners. There’s a lot of talent here, so how nice would it be to see more support between everyone?
After work, I drink alcoholic/non alcoholic?: Wine.
What would people be most surprised to know about you: Probably how easily I connect with people. I’m very ‘amiguero,’ which means I enjoy meeting people and building relationships wherever I go.
You go-to spots in Miami: When I am with my family we love going to Smith & Wollensky for lunch followed by South Pointe Park and then the beach.
Kitchen tool you swear by: Chef-style knives and meat tongs.
Most over-rated culinary trend: Tasting-menu-only fine dining. When it’s great, it’s great, but a lot of the time it’s too long and you lose the fun of choosing what you want. If it’s not really exceptional (which only a select few are), it just gets boring.
Thoughts on MSG: I understand it’s part of other cultures and cuisines, but it’s just not something we work with.
Favorite thing to cook at home: Oven baked white fish (i.e merluza) with Basque style Pil Pil sauce and vegetables.
If you weren’t a chef what would you be doing: Working at the farm - so still involved in produce.
What advice would you give aspiring chefs: Be persistent because this industry rewards perseverance more than anything. You need it to reach the level you’re aiming for.
What’s your #1 guest order pet peeve: No-shows!
Favorite city to visit for food: Madrid
You can reserve a table at Niño Gordo, here!