Fabricio Guerrero Daros
Chef de Cuisine – Rge Rd
My name is Fabricio Guerrero Daros. My mom was a pastry chef and my father was a baker. Food had a key role in our house, and the idea of respecting the small
farmers and using the animals from nose to tail was a cornerstone of what we had at our table.
My identity as a Chef was molded by my mom in the Uruguayan prairie culture called parrilla, which is based in cooking with charcoal pretty much all the parts of beef, lamb, and pork. It has a peculiar rusticity that is about the connection of men, the land, and the animals. I lived out in the country and could experience a lot of this reality and that is the main reason why I chose to be a cook.
My father’s side of the family has an Italian ancestry, and from there I’ve got the Mediterranean tradition of subtlety of flavors, that balanced that rusticity and taught me to explore more vegetables, dairies, and bread.
I went to culinary school in São Paulo and worked in different restaurants there passing through Spanish , French, and Brazilian cuisine restaurants where I added a lot more influences to my already diverse heritage.
I opened a catering company after working 5 years in different places and my main focus was serving small private events with a handcrafted seasonal tasting menu paired with wine. Simultaneously I was teaching Italian Cuisine at AICI (Associazione delle istituzioni di cultura italiane) which is the official external affair institute for Italian culture around the world.
Due to the political instability and economic crisis that Brazil was going through I decided to emigrate and ended up here In Edmonton. I worked with italians here in town (Ace/Sepps Pizza and then AYCO Bakery) and since last April I’ve been Chef de Cuisine at RGE RD where I gladly could go back to fine dining and where I’m learning how to be more in love with Alberta and its local products.
