Juani Kittlein Will Represent Argentina at the World Paella Day

A large family, grandparents with Italian and German roots, gastronomy as the star of all gatherings, and enjoyment: this is how he has set foot in the industry for as long as he can remember. Juani Kittlein is passionate about good food and always curious about this art. Mixing Spanish techniques with Argentinian raw materials and culture, he has made his way into the world of dishes with rice (especially paella), and today he continues growing in that direction. So much so that he has made it to the final of the largest and most important festival celebrating the typical Spanish dish, the World Paella Day. The Valencia City Council takes part in this initiative through Visit València, and more tourist and gastronomic entities.

Before delving into it, let us tell you Juani’s story began much earlier, more precisely in Miramar, province of Buenos Aires (469 kilometres from the Argentinian capital). In the middle of the Atlantic Ocean’s waves, sand dunes, and lush forests, he carved out his career as a chef with a clear objective: to find his own signature which allows him to feel blissful and to unleash his full potential. The gastronomic flair was already installed in his family because his parents had a dinner and tea house undertaking. In the beginning, he worked as a waiter along with his sisters, but he quickly understood that this was not his thing. To collaborate with the business (and because his parents asked for it), he took on the role of a dishwasher for a while. Even though it set him apart from the customers, it brought him closer to what would later become his greatest love: the kitchen. Little by little, he began learning how to make bread, becoming a specialist of pizzas. Without planning it ahead, Juani was cooking 24/7. He says, “I would struggle between studying something cooking-related or art-related. Finally, I decided on a gastronomy career path and, in parallel, I started with internships from the age of 17.”

In 2012, he began working at Romeo, a restaurant in Miramar that was his second home for 5 years in a row. Then, a big crisis of stress and great frustration came: his idea of renewing the menu with avant-garde touches didn’t go through as he had imagined. He admits, “I didn’t want to cook any more. I quit and looked for another job.” His calling was muted, but never shut off. So, he chose to give it a try in the neighbouring city, Mar del Plata. Zaraza opened its doors for him, and it was what he really needed: finding his style from professional training.

With the recently-acquired expertise, he returned to Romeo, but, this time, with another perspective and a clearer mindset. He had tried selling pasta for a season, but he learned that this wouldn’t be the field in which he would build on. He admits, “I wanted to find a product that would identify me.” The answer? Rice. “One day, walking through Mar del Plata, I passed by a bookshop and found a book by Hernán Gipponi, who made dishes in a paella pan with Argentinian products. I bought it and began to communicate better, transmit, and create the identity I was looking for through rice,” he admits after loads of trials and errors. People quickly embraced the innovative proposal, and Juani’s risottos and paellas began to sink deep into the people’s hearts. He reinforces, “I told my friends that I was going to make people eat more rice. They laughed, but little by little, I am achieving it.”

The Road to the World Paella Day

More than 50 chefs and cooks, 20 countries, an iconic date celebrating a typical Spanish dish… Juani says, “I signed up a week before enrolment closed because I thought I had nothing to lose.” This achievement reaffirms everything that took him here. With his own signature developed, he knows all the effort led him to today, one plane away from the World Paella Day.

The unique gastronomic event takes place every year in Valencia, Spain, and welcomes chefs from different countries to crown the best paella chef in the world. On September 20th (which coincides with the World Day of Paella), this competition takes place, contributing to planting the paella seed and enabling a cultural exchange among the participants. Juani Kittlein represents our country, bringing a bit of Argentinian magic to the European lands. He admits with enthusiasm, “I'm very happy because it's been many years of hard work, many years looking for this.”

Who are the lucky ones who will compete against Juani? José Curiel (Mexico), Tomás and Karina (Ecuador), Javier Blanc (Canada), Yuki Kawaguchi (Japan), Piedade Fernandes (United Arab Emirates), Eric Gil (France), Ferdinando Campinello (Italy), Maria José Lovaglio (Switzerland), and Jaani Pasikoski (Finland). An unbeatable team of candidates who dedicated their lives to polishing their skills in gastronomy.

In addition, this event doubles it down: attendees are invited to Valencia from September 16th so that they can explore the history, flavours, and traditions of paella, hand in hand with sensory experiences led by top-notch chefs and producers.

The Connection between the Chef and the Producer —the key of Argentinian Gastronomy

Why do Argentinian recipes always stand out worldwide? Juan claims, “There is a connection that has been strengthening for several years which was not so visible before.” For him, this link between the cook and the producer is symbiotic: they boost and improve each other. In this relationship, there is a tacit agreement, an understanding in which the product is improved, is perfected, and, as a result, the kitchen becomes first class gastronomy. He reaffirms, “It has been happening in Europe for years, but it is beginning to happen here as well.”

In addition, local production goes around the world. Products from the north and south of the country cover thousands of kilometres to land on people’s tables around the globe. He admits, “Having national rice helps me progress because I don't need to go to Europe to buy some.”

The Chef’s Favourite Dishes

A difficult question, especially in Argentinian territory. The reason is very simple: there can’t be a wrong answer. There is no gastronomic trait not worth tasting, and all of them deserve a position at the top of the podium. Here are some of the dishes worth trying (and a special mention for sweet treats). Juani says, “I really like chocolate cake, or any dessert with that ingredient. When it comes to salty things, I’m a rice fan —with chicken and meat, obviously.” The benefits of the southernmost country in the world find their best version in the hands of those who do what they do best: amaze taste buds with local raw materials.