Argentine Live-Fire Experiences · Miami

It all begins
with fire.

Private Events · Weddings · Live Cooking

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Miami & South Florida

Fire Begins.

José Luis Bolchini, JLB Chef Gaucho, cooking in front of the open fire

The chef

Rooted in the countryside.
A cuisine defined by fire.

José Luis Bolchini is an Argentine chef based in Miami Beach, specializing in open-fire cooking and private culinary experiences. Born and raised in the Argentine countryside, his story began around the grill, country-style cooking, and traditions shared by the fire.

After gaining experience in some of Miami's renowned hotels and kitchens, his journey led him to Los Fuegos by Francis Mallmann at Faena Miami Beach. There, he had the privilege of working alongside Executive Chef Sebastián Benítez, who inspired him to find his own path and define the cuisine he truly wanted to create.

That experience allowed him to take fire beyond the traditional grill, combining his countryside roots with a creative, elegant and refined culinary approach. Today, through JLB Chef Gaucho, he brings that identity to private events where fire becomes the true centerpiece.

This is more than an Argentine barbecue. It is a culinary experience built around fire.

Chef Gaucho

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The experience

How a night of fire unfolds

Cooking isn't hidden behind a kitchen door — it happens in front of your guests, from the first log to the last plate.

Chef tying a whole cut onto the asador cross before it goes over the fire

Three hours before

The fire begins

Three hours before the event, we light the wood and charcoal, prepare the embers, and organize every detail. The fire takes time — and that's where the experience begins.

Meats hanging from the cross and vegetables roasting over the fire on the Álamo Pro 120 Full Black

During the event

I turn fire into an experience

With the Álamo Pro 120 Full Black, I created a complete open-fire experience where every element comes to life: meats hanging from the cross, vegetables roasting over the embers, and every dish prepared in full view of the guests. More than a grill, it becomes the heart of the event.

Overhead shot of a grilled asado board with flank steak, chorizo, morcilla, provoleta and fire-roasted pineapple

At the table

Served in courses

Provoleta, choripán with chimichurri, flank steak, short ribs, fire-roasted vegetables. It comes out in rounds, hot, the moment it's ready.

Argentine grill experience

What comes off the fire

A selection of Argentine meats and fire-cooked specialties, prepared live over the grill. Menus are customized to the event, the guest count and the occasion — this is the range we build from.

Traditional Mixed Grill Board

Flank steak or picanha, grilled provolone, chorizo, morcilla, beef sweetbreads, grilled pineapple and pork loin.
Pizza-Style Pork Matambrito

Grilled pork matambrito topped with homemade pomodoro sauce, melted mozzarella and fresh basil, finished over the embers for a smoky, gratinated crust.
Mixed Grill Board + Pizza-Style Matambrito

Grilled vacío, chorizo, morcilla, sweetbreads and provoleta, with chimichurri and salsa criolla. Served with pork matambrito grilled over open fire, topped with homemade pomodoro sauce, melted mozzarella and fresh basil, finished over the embers.
Mixed Grill Board + Brochette

Flank steak or picanha, grilled provolone, chorizo, morcilla, beef sweetbreads, grilled pineapple and pork loin, plus a grilled chicken brochette with bacon, red pepper and green pepper. Served with Parmesan and parsley fries.