Can a simple char-grilled steak be considered a work of art? The answer is yes, of course, if it is prepared by Victor Arguinzoniz, inventor of haute cuisine on the grill. By using different types of wood for meats or fish, working a complex pulley system that allows him to vary the distance between the grill and the embers, calculating cooking times to the hundredth of a second, and selecting the quality of raw materials with virtually obsessive care, Victor has succeeded in revolutionizing the griller’s world.
