Chef Emi Schobert was born in Buenos Aires, Argentina, in 1974. He is also an elementary school teacher and cooking instructor. In his native country, he united his two vocations and created El Obrador Escuela de Arte Culinario in the city of Bariloche, in Patagonia.
He was twice Argentine representative in the prestigious Bocuse d'Or World Cooking Cup, competitions in which he forged his work discipline and culinary style.
Based in Malaga since 2019, he deploys all his creativity at Blossom to surprise with a high-flying culinary experience, where his kitchen team also shines and is strengthened in a mutual and enriching exchange.
In modern fusion cuisine he found the freedom to create his own language that grows and evolves with every bite.
Emi Schobert
"Each dish transmits the technical, aesthetic and conceptual balance of my cuisine as a whole, by proposing a game of sensations that produce complex and deep notes to take gastronomic pleasure to another level."
In 2007, in the city of Bariloche, in Argentine Patagonia, chef Emi Schobert united his two vocations: cooking and education, through El Obrador Culinary Art School, a project he created with his wife Lucía De Biaggio, where students receive quality training through a curricular design that covers different areas of knowledge. Its methodology allows students to acquire technical skills and develop their culinary creativity.
In addition, it allows them to incorporate tools for decision making and problem solving, teamwork and collaborative learning. After all, cooking is a demanding field and the result of good service is not an individual achievement but a collective one.
Learn more at El Obrador Escuela and on Instagram
Gastronomy in Patagonia
