Martín Lippo

Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a very conservative school system. At age 22, after trying to study psychology, anthropology and marketing, he started to cook, delving into a variety of culinary traditions: French, Italian, Asian, Mexican, Caribbean, Eastern European, etc. He and four of his friends launched the Delfuego Traveling Chefs in 1995 that functioned like a cooking rock group, “touring” first Argentina, Chile, and Bolivia and then the whole world.
He then founded his own restaurants in Buenos Aires, using local ingredients and testing new combinations of tastes. At age 27, he was voted “most creative young chef” and also best “Author chef” in a new section, “Post-modern cuisine”, in Argentina’s leading food magazine. He began to teach people to cook, focusing on doing more with less. In 2000, Martin moved to Barcelona, where he began to break down the barriers of conventional thinking: open to molecular cooking, as epitomized by Ferran Adrià, while drawing the best from classical professional cooking, personified by Auguste Escoffier.
Also very well known for his work with liquid nitrogen, Martin opened his center of studies, Vakuum, in Barcelona, which is a laboratory, a teaching center, a place to cook, but also to think about the world of cooking, from gourmet to more low profile restaurants via industrial food processing. In that spirit, Martin produced a series of 60 silent videos commissioned by Les vergers Boiron that demonstrate graphically how to combine techniques and flavors to create new tasteful and appealing dishes.
His goal: freeing the imagination.