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[title]Often, behind a Michelin recommendation, there are stories that defy expectations. Today, it’s time to tell the story of Magalí Núñez, better known as La Maga. A journey that needs no fiction, no elaborate sets — just truth, resilience, fire, and immense passion.
At just 28, she already runs the kitchen at Michel Rolland Grill & Wine, a restaurant recognized by the renowned Michelin Guide. But meeting her, what strikes you most isn’t her present — it’s the path that brought her here, a meteoric journey marked by struggle, adaptation, and versatility.
Who is La Maga Parrillera?
Magalí was born in Parque Patricios, a working-class neighborhood with peeling walls and strong pride. Her father died in an accident when she was two. Her mother, Myriam, was left alone with three children and a mission: to get by however she could. And she did. She made sandwiches, fruit salads, cooked from five in the morning, and sold whatever she could nearby. Into this struggle stepped Maga, smiling and at just nine years old, choosing to wake up and cook rather than go to school.
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Among Tupperware containers and stews, her bond with cooking was born. What we learn in early childhood leaves a lasting mark — not as a hobby, but as a survival tool. As identity.
"At home, we cooked with passion"
“At home, cooking was done with passion. It was a traditional kitchen — stews, grills, pots. And I cooked to have something tasty ready for my mom when she came home from work,” La Maga recalls proudly about a tough yet joyful childhood.
She attended public schools — Bernasconi and Ramón Falcón — and for a time thought she would become a psychologist. But panic attacks and a heart calling her to the kitchen changed her path. In 2014, she enrolled at the Instituto Argentino de Gastronomía, and never looked back. Internships, double shifts, catering, reality shows, high-profile restaurants.
In ten years, she achieved what many don’t in thirty. She worked at Niño Gordo, Sando, Osaka, La Carnicería, assisted Pedro Lambertini, and cooked at Hotel Castelar. She also competed in the reality show El Gran Premio de la Cocina, learning to work under pressure.
La Maga Shines at One of Buenos Aires’ Best Steakhouses
Today, she heads the kitchen at Michel Rolland in Puerto Madero. Fires blazing, perfectly cooked meats, and leadership without shouting — that’s her trademark. She is a natural grill master, precise yet rock-and-roll at heart. Her cooking has roots but also wings. Most importantly, she has a clear philosophy: excellence doesn’t require suffering.
"I don’t want to live stressed. You can earn a Michelin star without putting anyone through hell. If I make someone suffer, I won’t go home happy," she says with conviction.
She manages a team of twelve, rises early, trains two hours daily, and sleeps at least six hours. She takes care of herself to take care of others, knowing that without balance, no fire will hold. In her kitchen, teaching, listening, and embracing are standard. She speaks to her cooks as her mother once spoke to her: “Who wants it, can do it.”
"Sometimes I picture that little girl in Parque Patricios helping her mom with sandwiches. I can’t believe it. I’ve done in ten years what others do in thirty," she says, with awe and gratitude rather than arrogance.
Her cooking bears her imprint. She handles the grill naturally but constantly experiments with new ways to combine dishes. She blends Spanish and Italian techniques with Asian influences, always working with seasonal ingredients. An Asian-Latin fusion approach could define her style.
La Maga Meets Art
Music is always her companion, and she dreams of opening her own speakeasy bar, spinning vinyl, and creating a project where art is central to the experience. While building her personal brand, she lives fully in the present, always with an eye on the future.
La Maga doesn’t just cook — she transforms, breaks molds, and leads with empathy. And yes, she performs magic. Real magic. Magic you can smell, taste, and feel. Because in her kitchen, there are no tricks — only history, fire, reinvention, and a star that wasn’t handed to her, shining on her apron.