Andō

Chef Agustin Ferrando Balbi’s love for food started at his grandmother’s dining table, and cooking has been his passion ever since. His time in Tokyo’s Michelin-starred restaurants helped transform his approach to cooking. Chef Balbi brings his wealth of experience to Andō as Executive Chef and Co-Founder.

A talk with Agustin Balbi

Can you describe your first sip of Krug?

It was at an elegant restaurant in Tokyo, with the perfect music and the day was marvelous. That first sip of Krug Grande Cuvée marked the beginning of an unforgettable experience, so now every time I taste Krug, I am reminded of that feeling of luxury and elegance.

What makes you a Krug Lover?

I always had profound respect and admiration for passion, craftsmanship and dedication, which are 3 words can easily be used to describe Krug. I also have admire the fact that the House has been alive for generations.

What is your favorite Krug food pairing?

Wonderful with Krug is a seared seabass with succulent meat and a tangy Sudachi sauce. The complexity and freshness of Krug Grande Cuvée and the dish will go excellent together.

Why do you love Krug?

Beyond Krug Grande Cuvée’s incomparable flavours and aromas, the House and I share a focus on our guests and their experience.

How would you describe your culinary philosophy?

My culinary philosophy is based on the importance of transformation. We, as Chefs or winemakers, have the ability to transform simple ingredients from an edible form into a form that provides pleasure through our hands. We look at every ingredient in a respectful way, always appreciating its unique characteristics and singularities.