Four Seasons Hotel Buenos Aires Pastry Chef Joaquín Grimaldi Publishes Book, "Cielo e Infierno"

Continuing the momentum of its complete transformation six years ago, Four Seasons Hotel Buenos Aires continued to innovate with a series of gastronomic concepts including Elena Restaurante, Nuestro Secreto, Pony Line Bar and catering leading the market.  Led by Executive Chef Juan Gaffuri, Pastry Chef Joaquín Grimaldi has had promiment place in this evolution.

Now, the culinary team is proud to present Grimaldi's new pastry book, published by Catapulta Editores, called Cielo e Infierno - "Heaven and Hell."

About Cielo e Infierno

Disruptive, enigmatic and charming, this is the book by Joaquín Grimaldi and it is him, too. From the pages of Cielo e Infierno, the standard-bearer of the new Argentine bakery opens his heart and gives flight to his darkest and most sensual side, revealing his gastronomic maturity. This book shows that between heaven and hell is the paradise of the bakery.

Divided into four sections, tempting bakery recipes, desserts, ice cream and mini desserts are presented in this book. The ice cream, the genius that led him to create dolce morte ("sweet death"), account for his infinite creativity and the mini desserts seem to be part of an impeccable collection of jewelry, an exquisite and transgressive proposal with the unbeatable seal of Joaquín Grimaldi.

About Joaquín Grimaldi

The renowned Pastry Chef of Four Seasons Hotel Buenos Aires and creator of combinations, techniques and textures capable of moving, showed his multifaceted and artistic character from a very young age.

Coming from a family with a particular interest in music and musicians, everything suggested that he would follow the same path. But the future had an ace up his sleeve: his innate rebellion, coupled with the enjoyment and pleasure of eating led him to study the ABC of gastronomy at the IAG. Some years later, an internship in pastry at Four Seasons Hotel Buenos Aires opened the doors of his Eden, forever.

"Time took care to show me the magic of the bakery, the thousand possibilities it has, the different roads that can be travelled and the enormous world that each of its specialties offers," says Grimaldi.