Argentine Live-Fire Experiences · Miami

It all begins
with fire.

Private Events · Weddings · Live Cooking

Book Your Fire Experience See the experience

Miami & South Florida

Fire Begins.

José Luis Bolchini, JLB Chef Gaucho, cooking in front of the open fire

The chef

Argentine chef.
Miami fire.

José Luis Bolchini is an Argentine chef based in Miami, specializing in live-fire cooking and private culinary experiences. Before he lit his first open fire for a client, he spent years working the kitchens at Faena — Miami Beach's landmark luxury hotel — where precision and consistency aren't optional. That discipline is still in every event he runs today: fire, timing and respect for the ingredient define the experience. "JLB Chef" is how the guests started calling him — it stuck.

This isn't catering — the fire isn't backstage, it's the show.

Chef Gaucho

Follow the day to day on Instagram

The experience

How a night of fire unfolds

Cooking isn't hidden behind a kitchen door — it happens in front of your guests, from the first log to the last plate.

Chef tying a whole cut onto the asador cross before it goes over the fire

Three hours before

Wood first

No gas, no bagged charcoal. The wood gets lit and then you wait. Three hours of real embers before the first guest walks in.

Grilled chicken lifted straight off the fire, more cuts still cooking below

During the event

The grill is the centerpiece

The Álamo 120 Pro comes to life: cross, cage, brazier and griddle. Cuts hanging, vegetables in the smoke, everything turning in plain sight. The fire isn't backstage — it's the show, and guests gather around it on their own.

Overhead shot of a grilled asado board with flank steak, chorizo, morcilla, provoleta and fire-roasted pineapple

At the table

Served in courses

Provoleta, choripán with chimichurri, flank steak, short ribs, fire-roasted vegetables. It comes out in rounds, hot, the moment it's ready.

Argentine grill experience

What comes off the fire

A selection of Argentine meats and fire-cooked specialties, prepared live over the grill. Menus are customized to the event, the guest count and the occasion — this is the range we build from.

Traditional Mixed Grill Board

Flank steak or picanha, grilled provolone, chorizo, morcilla, beef sweetbreads, grilled pineapple and pork loin.
Pizza-Style Pork Matambrito

Grilled pork matambrito topped with homemade pomodoro sauce, melted mozzarella and fresh basil, finished over the embers for a smoky, gratinated crust.
Mixed Grill Board + Pizza-Style Matambrito

Grilled vacío, chorizo, morcilla, sweetbreads and provoleta, with chimichurri and salsa criolla. Served with pork matambrito grilled over open fire, topped with homemade pomodoro sauce, melted mozzarella and fresh basil, finished over the embers.

Every fire is different. Every menu should be too — built around your venue, headcount and occasion.

What people book

Three ways to light the fire

Every booking is quoted after a quick conversation.

Now booking

Book your
fire experience.

What kind of event?

How many guests? optional

or the exact number

Message you'll send

Feel free to edit this directly — it's exactly what gets sent.

You write, José Luis answers. No forms, no bots.

It all begins
with fire.

Argentine chef.
Miami fire.