Gastronomic choreographies are artistic expressions that combine food, music and dance. They can include ceremonies, rituals and other forms of artistic expression. For example, a festive dance may have a cosmogonic meaning related to food and music. According to professionals of the performing arts, choreography is the art of composing, that is, of relating each part of a harmonious and balanced whole according to a concept.
“One of the most important jobs that Wild Experience does is finding settings that no one has ever seen to create gastronomic experiences. We did it in the center of the courthouse Palermo Hippodrome; also on field 1 of the Argentine Polo Field, none other than on the occasion of the Polo Open, which has 131 years of history and for the first time, as part of that event, the central field was opened for a barbecue. Here lies one of the main differences: in a step menu you go to a restaurant and they serve you different dishes. Here you enter a different mode of experience, where the setting is impressive,” described Héctor Gatto, co-founder of Salvaje.
Ettore Gattoformer Undersecretary for Gastronomic Policies of the Government of Buenos Aires; Kevin Chochlacfounder and influencer of Locos X el Asado Yes Juan Ignacio Barcoschef, breeder and restaurateur Red Motherthey are the founders of Salvaje, considered by themselves to be a luxury meat brand in the country. To promote the experience of the product and its cuisine, the entrepreneurs have created a style of events using gastronomic choreography, an artistic discipline never seen before in the country and of maximum originality called Wild experience.
A selection of guests They will taste the selected meats in the center of an original environment, never used before for a dinner and where each phase of the meeting will be accompanied by a detailed script; like a gastronomic choreography where the intent is to convey the brand’s motto “myth, ritual and meat”. Salvaje currently has around 2,000 customers who purchase the invitation through the site, but their ambition is to reach local and foreign restaurants, in order to replicate the “Wild Experience”, which is already in its 103rd experience, in various cities in the surrounding area the world.
“It tries to be a complete immersive experience for every guest. With the goal that everyone will walk away and say, “I had the best meat experience of my life.” Achieving this isn’t just about food; There is a philosophy behind it and everything is written down. And to create this script the figure of a performing arts director was incorporated, which is Marco Paoletti, who spent 10 years touring at the highest levels of modern circus, as Circus of the Sun and in Finzi Pasca Company, which is one of the leading independent art companies in the world,” Gatto said.
One of the people most responsible for this immersive dining experience explained: “A script that had been thought of and written before. There is a detailed roadmap for everything. And that script doesn’t begin when we arrive at the experience, but it begins before, much before, when we send the invitation, a week before. It continues on the same day of the experience, when Salvaje sends a message specifically designed for each person, so that they can mentally prepare for the experience. In the event organized at the Polo Camp in Palermo, synchronized with the sunset, which set at 7.42pm, the invitation was
However, 75% of the guests, out of 24 people, arrived at 7pm. In other words, something special is generated: people want to be there and don’t want to miss it. “It’s like a comedy.”
“There is a script and timetable for station 1, a schedule for station 2, a route map for station 3 and another for station 4. People, without knowing it, are guided and go through the different scenarios. Everything was thought out and rehearsed in advance,” explains the person responsible for the immersive and exemplified culinary ritual: “Taking into account the size of the polo field, everything was timed. There was a 2 minute, 20 second walk between the grid outside the field and Station 2, which was right in the geographic center of the polo grass area.
For his part, as a meat expert, and in direct contact with the world of the countryside, farming and gastronomy since childhood, the chef Juan Barcos connects the uniqueness of the proposal with the way of selecting the best meats. The chef explains that for this a triple selection is made, a sort of selection of selections. “Through the La Morena meat processing plant we contact producers who have an above-average workforce due to their determination characteristics, the way in which these animals are fed and the quality of their genetics. Subsequently, in the production department, a second selection is carried out, since from those exceptional animals the best half-carcases are chosen and from those best half-carcases the best steaks and the best hindquarters are chosen, thirdly, to obtain the cuts. that we market”, explained the expert.
according to the entrepreneurs, the idea is to replicate the experiences in the various capitals of the world. “We are already talking to the polo club in Monza, near Milan, in Italy, to be able to carry this forward too. We are considering organizing Experiences as part of some Formula 1 Grand Prix. Salvaje is making these experiences the presentation of the new Argentine culture around meat, in different places in the world, with the best barbecues, with the best meats. , the best screenplays and the constant adaptation to the scenography”, they underlined when talking about the brand. Furthermore, the opening of Casa Salvaje is expected from next year, where everyone will be able to live the experience.
How does Héctor Gatto incorporate performance art into gastronomic events?
Interview between Time.news Editor and Héctor Gatto, Co-founder of Salvaje
Time.news Editor: Welcome, Héctor! It’s great to have you here to discuss your innovative approach to gastronomy with the Wild Experience. Let’s dive right in: what exactly is a gastronomic choreography?
Héctor Gatto: Thank you for having me! Gastronomic choreography, in essence, is about blending food, music, and dance into a cohesive artistic expression. It’s not just about serving a meal; it’s about creating an immersive experience that engages all the senses. Each element works together harmoniously to convey deeper meanings, including cultural narratives around food.
Editor: That sounds fascinating! You mentioned that one of the unique aspects of your events is the settings in which they occur. Can you elaborate on some of the extraordinary venues you’ve utilized?
Héctor: Absolutely! Our team at Wild Experience strives to find locations that are not only unique but also resonate with the theme of the event. For instance, we held a barbecue in the middle of the legendary Argentine Polo Field at the Palermo Hippodrome, an occasion that hadn’t been executed in the 131-year history of the Polo Open. It transforms the dining experience into something truly remarkable.
Editor: It certainly sounds like an unforgettable experience. Can you tell us more about how you integrate performance art into these culinary events?
Héctor: We have a performing arts director, Marco Paoletti, who has a rich background with circus arts, including the Cirque du Soleil. His involvement allows us to construct a detailed script for the entire event, which includes choreography to guide guests through various immersive culinary stations. Everything is meticulously planned: from the invitations sent out a week in advance to the messages sent on the day of the experience to build anticipation.
Editor: I see! So, it’s almost like attending a theatrical performance with a gastronomical twist. How do you ensure that the dining experience is not just a meal but a complete cultural journey?
Héctor: Each experience aims to tell a story—a narrative weaves through the entire event. From the ambiance to the food, every detail plays a part. We use symbolism, ritualistic elements, and sometimes even humor to evoke feelings and connections to the food we serve. For example, our motto, “myth, ritual, and meat,” embodies this philosophy and creates a memorable impression on our guests.
Editor: That sounds like a transformative experience. You mentioned that around 75% of your guests arrived early to an event synchronized with sunset. How does guest engagement play into your planning and execution?
Héctor: Engaging guests is paramount to our concept. We want them to feel excited about being part of this unique occasion. By sending personalized messages before the event and creating an air of exclusivity, attendees are not just passive consumers; they become active participants in an orchestrated adventure. It’s this enthusiasm and anticipation that makes the experience memorable.
Editor: It seems that you’re not just serving a meal but transforming dining into a form of entertainment and art. Where do you hope to take the Wild Experience next?
Héctor: Our ambition is to expand the Wild Experience beyond local borders. We currently host around 2,000 guests, and we aim to replicate this concept in restaurants both locally and internationally. We envision hosting events in various cities around the world and introducing diverse culinary traditions within our artistic framework.
Editor: Thank you, Héctor! It’s clear that the Wild Experience is pushing the boundaries of gastronomy and performance arts. It will be exciting to see how this evolves!
Héctor: Thank you! We’re passionate about our mission, and we look forward to sharing our artistic culinary journey with an even broader audience.