Agustin Balbi

Born in Buenos Aires, Argentina in 1988, Agustin Balbi grew up in a family with a deep love for cooking, naturally inspiring him to pursue a culinary career. He later studied culinary arts in the United States, where his curiosity and passion for discovering new flavors continued to grow. As a young chef, Balbi encountered Japanese sea urchin while working abroad and was captivated by its rich, complex flavor. The experience proved transformative, leading him to pursue his culinary ambitions in Japan. In 2014, he moved to Tokyo and joined Cuisine[s] Michel Troisgros, where he excelled as a Chef de Partie. His dedication soon caught the attention of Hideaki Matsuo, owner-chef of the three Michelin-starred Kashiwaya in Osaka. Balbi was subsequently appointed Head Chef of a modern Japanese restaurant in Hong Kong under Matsuo's guidance, where the restaurant earned a Michelin star.

After establishing himself in Hong Kong, Balbi embarked on his own venture and opened Andō in 2020. Drawing on his profound understanding of Japanese ingredients, particularly seafood, he created a distinctive culinary style that quickly gained international acclaim. Andō has been awarded one Michelin star, ranked among Asia's 50 Best Restaurants, and received the highest distinction of "Three Knives" from The Best Chef Awards, attracting discerning diners from around the world.

In 2025, Agustin Balbi was appointed to inaugurate Sefino as Partner Chef, bringing his distinctive culinary philosophy and deep appreciation for Japanese ingredients to the restaurant's modern Mediterranean cuisine.