Alumnus Tomás Treschanski
Grand Diplôme®
Tomás is the chef and owner of TRESCHA in Buenos Aires, which in the short time since its opening has earned a Michelin-star, was featured on Latin America’s 50 Best Restaurants 2023 and Tomás has earned a Young Chef Award 2024.
Tomás’ cuisine combines local products with a wide range of techniques and inspiration collected throughout years of working at various international restaurants. His restaurant embodies the search for a new fine dining experience that stems from what Tomás has learned throughout his career; a carefully designed nest in which high cuisine can be experienced in an entirely new way.
Before returning to Argentina and developing a place of his own, Tomás worked in multiple-award-winning restaurants such as Azurmendi, Barrafina, Frantzén, 108 and Boragó. As a result, each course at TRESCHA is a miles-long journey from the burners to the counter. The restaurant is an open collection of the ideas Tomás has for the way fine dining could (and should) evolve in his home-town of Buenos Aires. With research and development as engines in the search for perfection, the focus of his creation is the sum of different cultures.
Tomás has built his rich culinary identity as a chef using diversity as its main foundation: all his culinary experiences are a part of him, and his Nordic work formation and French techniques shape his contemporary cuisine.
What made you decide to train in the culinary arts?
"Cooking is my life passion. It has always been present since I was a child. When I finished school, I didn't hesitate to study what attracted me the most."
Why did you choose to come to Le Cordon Bleu London?
"When I started looking for culinary schools, Le Cordon Bleu was one of the most prestigious places in the world to do so; it always caught my attention. Luckily, with the help of my parents, they allowed me to go to study in London, which is a very interesting city to live in with a diverse cultural mix."
How did your culinary training studying at Le Cordon Bleu London help you to start your career?
"It definitely laid the foundation for me to feel more comfortable when entering the workforce. Working is very different from studying, but it certainly helps when starting in restaurants with no prior experience."
What advice would you give to someone looking to follow in your footsteps?
"I believe that in this profession, without passion, there's no starting point. It's a career with long hours and little financial return. Definitely bet on your dreams and work hard, put yourself under the wing of chefs, learn as much as you can, listen more than talk, become a sponge in a way. Travel and get to know as many cultures as possible; that opens up the mind. When you put a lot of effort and work into things, opportunities usually arise."
What does Le Cordon Bleu represent for you in a few words?
"The beginning of my professional life, dedicating my life and time to what I am passionate about."
How would you describe your current role?
"Executive Chef and Owner of Trescha Restaurant in Buenos Aires, Argentina. We opened the restaurant in March 2023."
What does your day-to-day look like?
"Well, we have a relatively large brigade (25) to serve only 20 guests per day in the restaurant. My tasks are not exactly the same every day, but broadly speaking, it involves overseeing and managing different areas along with their respective heads. Of course, the cost and economic aspects of the restaurant are also crucial, which I review with my partner."
What is the most challenging aspect of your job?
"I personally believe it's consistency. Achieving the same result every day is very difficult, especially in a degustation menu with many preparations. Also, a goal we set from day one is to challenge ourselves to be better every day, and that is a constant drive among all of us to be better than the previous day."
What is your inspiration?
"These days, I am very attracted to discovering new ingredients (spices, peppers, etc.). One thing I love about this profession is that one never stops learning, and I always see and learn new things related to gastronomy.
What part of the role are you most passionate about?
"I think understanding how to lead a team and keep everyone motivated is a big and constant challenge. Today, along with cooking and creating new dishes, it's one of the things that I am most passionate about."
Do you have anything exciting coming up in the future?
"Fortunately, there are already new projects on the way, although today I am 100% focused on the restaurant. As I mentioned before, being able to improve day by day and becoming better each time, providing a more enjoyable experience for the customer."
Inspired by Tomás’ journey? Find out how you can follow in her footsteps by finding out more about our Grand Diplôme® with Culinary Management or by visiting our programmes page to view the full list of courses available and start your culinary journey today.
