MANUEL
MOUZO
BASUALDO

Manuel Mouzo Basualdo was born in Puerto Rico to Argentine parents and grew up between South America — Venezuela and Argentina — the Caribbean, the United States — Miami, Florida — and Italy — Milan. This shifting geography informs a practice shaped by movement between cultures, systems, and ways of understanding food.

He studied philosophy in Buenos Aires before choosing the path of cooking, bringing a conceptual framework to a field defined by matter, time, repetition, and service. Professionally, he has worked across the full structure of the kitchen: as a line cook, chef de partie, sous-chef, head chef, and currently as an executive chef. His experience spans Argentina and Chile, in environments where execution, consistency, and operational design are as critical as flavor.

His work develops under the concept of Cosmologías Culinarias: an approach that treats cooking not as the execution of recipes, but as a form of world-making. Across kitchens, texts, and experimental systems, he explores how thermodynamics, microbial life, memory, technique, and attention shape what we understand as cuisine.

Cosmologías Culinarias functions as both archive and ongoing investigation — an attempt to articulate cooking as a material language, and to understand what remains when ideas about food are forced through time, heat, and service.