Gastón Dahir
Argentine chef and co-founder of BAS, near Retiro, trained at El Baqueano, Santerra and Le Bistroman Atelier.
- Restaurants
- 1
- Born
- 1996 · Posadas
Gastón Dahir is an Argentine chef born in Posadas in 1996 who trained at El Baqueano in Buenos Aires, spent four years at Madrid's Santerra, then Michelin-starred, and studied French technique at Le Bistroman Atelier. He met fellow chef Juan Patricio Campbell while both were working at Bros in Lecce, Italy, and the two later reunited in Madrid to co-found BAS, near Parque del Retiro, in spring 2026.
Biography
Early years
Born in Posadas, Argentina, in 1996, Dahir initially studied psychology in an attempt to move away from his family's hospitality background, but a culinary instinct shaped mainly by his mother eventually won out and he returned to cooking.
Career
He began his career at El Baqueano in Buenos Aires, where he learned to build cooking around quality ingredients. He then moved to Madrid, spending four years at Santerra, which held a Michelin star, where he developed his technique and his respect for game and traditional Spanish cuisine, and trained in French academicism at Le Bistroman Atelier. Along the way he worked at Bros in Lecce, Italy, where he met fellow chef Juan Patricio Campbell; the two reunited years later in Madrid and co-founded BAS, near Parque del Retiro, in spring 2026, running both kitchen and dining room themselves.
Philosophy
Dahir describes Argentine cooking as closely tied to Italian cuisine with a Galician thread running through it, and BAS's seasonal menu draws on criolla, European and Asian influences without committing fully to any one of them. The carta has run from croqueta de asado argentino and terrina de cordero to handmade tagliolini with carabinero and grilled molleja, plus an eggplant escabeche based on his mother's recipe.
Restaurants
On Guidavera
1Gastón Dahir in our guides
Editorial guides featuring Gastón Dahir’s restaurants.
Frequently asked
Who did Gastón Dahir co-found BAS with?
Fellow Argentine chef Juan Patricio Campbell, whom he first met while both were working at Bros in Lecce, Italy, and later reunited with in Madrid.
Where did Gastón Dahir train before BAS?
At El Baqueano in Buenos Aires, then four years at Santerra in Madrid, which held a Michelin star, plus French technique at Le Bistroman Atelier and a stint at Bros in Lecce, Italy.
Where is BAS located?
Near Parque del Retiro in Madrid's Goya district, on Calle de Lope de Rueda, in a small room the two chefs run themselves.
Where is Gastón Dahir from?
He was born in Posadas, Argentina, in 1996, into a family with a hospitality background.
What kind of food does BAS serve?
Argentine cooking at heart with Italian and Spanish threads, seasonal and product-led, including dishes like handmade tagliolini with carabinero and grilled molleja.
Did Gastón Dahir always want to be a chef?
No, he initially studied psychology to move away from his family's hospitality background before returning to cooking, starting his career at El Baqueano in Buenos Aires.