After becoming a pastry chef in Argentina, Romina moved to Spain. She was among very few who qualified to study in one of the best culinary schools (BCC) in San Sebastián.
After that, she gained experience working in Michelin Star restaurants in Copenhagen, Denmark. Lately she worked as Head Pastry Chef in well known French fine dinning restaurants in Denmark and Oslo.
"De Mi Tierra is a project which I feel very proud of, because it represents my roots to the world."
After graduating from the Argentinian Gastronomy Institute, Nicolás Peranic started working in the restaurants and 5-stars hotels of Buenos Aires.
The first experience abroad was in Mexico at a fine dining restaurant. Years later he traveled to Scandinavia and worked in the best restaurants of Denmark and Norway, like 108 or 3-stars Michelin restaurant 'Maaemo'.