Pablo Lamon

Lamon Culinary Group

Executive Chef Pablo Lamon has led nothing but an adventurous life and career worth telling.

Pablo was born in Buenos Aires, Argentina and at the age of 18, he began his culinary journey in Mausi Sebess, a prestigious culinary institute in Buenos Aires specialized in French Cuisine and Fine Dining. Pablo earned the degrees of Professional Chef, Professional Pastry Chef and Professional Baker. Pablo’s uniqueness as a Chef, lands in the fact that he has developed himself in all these 3 areas of expertise, savory, pastry and baking.

Chef Pablo worked the first years of his careers in Buenos Aires in Fine Dining Restaurants and Luxury Hotels, like the award winning Palacio Duhau Park Hyatt Buenos Aires where he worked for over two years, until he suffered a massive motorcycle accident that yielded two major surgeries and whole year of recovery plus learning how to walk again.

After fully recovering from his accident, Pablo decided it was time to take his career internationally and took a position as second in command at Qsine Restaurant, onboard the Celebrity Silhouette by Celebrity Cruises, one of the two fine dining Restaurants on the ship where he got to travel the world while cooking along chefs from all over the globe.

A year later, after finishing his contract with Celebrity Cruises, Chef Pablo landed a Sous Chef position at the Fine Dining and Farm to Table Restaurant O’Farrell in Punta del Este, Uruguay, where he learned the importance of working with high quality and seasonal ingredients, and trying to forge relationships with farmers and producers.

After his time in Uruguay, Pablo moved to the United States to be part of the opening crew as a “culinary management trainee” at Michelin Starred Chef Jean-Georges Vongerichten’s newest Restaurant: The Matador Room by Jean-Georges Vongerichten, at the Edition Hotel in Miami Beach.

After his time working for Jean-Georges, Chef Pablo consulted at several Restaurants in Miami Beach helping them improve their menus and operations, until he took the position of Head Chef at Employees Only Miami as part of the opening crew.

Two years later, Pablo took the Head Chef position in charge of 27 Restaurant & Bar and The Broken Shaker Bar where he stayed for over two years in charge of the culinary operations at both spaces.

At the age of 28, Chef Pablo made his way to the finals in the United States San Pellegrino Young Chef competition, being one of the 10 Chefs nationwide that traveled to New York to cook his food for a Michelin Starred lineup of judges, earning a “Top 10 Chef under 30” mention for that year by San Pellegrino in the United States.

After being a finalist at the San Pellegrino Young Chef competition, Chef Pablo was casted to be in the 16th Season of Top Chef, and traveled to Kentuky to shoot that year’s season; Pablo earned the audience’s support with his delicious dishes, passionate approach to food and charming personality.

A year later, Pablo opened his first Restaurant at the fully renovated Conrad Hotel Miami: Nativo Kitchen & Bar. Within NKB’s first months of operations, Pablo’s food got excellent reviews from culinary journalists and food critics.

In 2021, along with 2 partners, Chef Pablo founded Lamon Culinary Group Luxury Catering Services, with the goal of taking his Fine Dining approach to social & corporate events, private dining, and onboard dining services (yacht and private jet charters).

In 2023, while successfully operating LCG, Pablo signed a year-long consulting contract to develop a concept of a Fine Dining Restaurant and open it in Grace Bay, Turks & Caicos Islands. This time, Chef Pablo created not only the Restaurant’s Menu but the entire experience’s design from a general Hospitality standpoint: Front of the house, Mixology, Food and Music.

Lamon Culinary Group Luxury Catering Services is now a leading high-end Catering Service in Miami that provides services to A-List Celebrities, top luxury brands and luxury towers.