Guillermo Eleicegui

Ossobuco

Chef Guillermo Eleicegui

Born and raised in Trenque Lauquen, Argentina, Chef Guillermo’s passion for cooking was ignited by family barbecues and homemade meals. His culinary journey began at 18 with a pizzeria job, followed by formal training and mentorship under acclaimed chefs Jean-Paul Bondoux and Olivier Falchi at Restaurant “La Bourgogne” in Buenos Aires.

Guillermo’s expertise spans international cuisine, fine...

Chef Guillermo Eleicegui

Guillermo’s expertise spans international cuisine, fine dining, and culinary instruction. His notable roles include:

•⁠ ⁠Executive Chef, SUGARCANE raw bar grill (Miami)

•⁠ ⁠Chef de Cuisine, SUSHISAMBA PARK (New York City)

•⁠ ⁠Private Chef and Culinary Instructor (Buenos Aires)

•⁠ ⁠Executive Chef, LEYNIA (Delano Hotel, Miami Beach)

•⁠ ⁠Executive Chef, Hilton West Palm Beach (2019-2022)

. Chef & Partner Ossobuco Wynwood & Ossobuco Coconut Grove

Ossobuco

Inspired by outdoor cooking and local ingredients, Guillermo brings charisma and creativity to the culinary world.

Ossobuco is a modern grilled cuisine. Fire, wood, meat and vegetables are the real stars of our restaurant.

Chef and Grill Master Guillermo Eleicegui reflects his experience, creativity and respect for the product in a variety of dishes with influences from around the world. A global cuisine focused on the fines meats, using the best techniques of the open fire, in communion with organic and seasonal vegetables.

Ossobuco proposes to value honest cuisine and treat each raw material with respect, bringing authenticity to the table in a relaxed atmosphere, ideal for sharing great moments with friends and family.

In our dinning room, the privileged company of the asador joins us lighting the fire, to start the ritual, offering you a unique gastronomic experience.