Marcelo Daguerre
Chef Marcelo Daguerre serves as the Executive Chef of 1986 Steak House, where he leads the restaurant’s culinary identity and helms its kitchen. With more than a decade of international experience in fine dining and meat-driven cuisine, Chef Marcelo oversees all kitchen operations and team training to ensure flawless execution. He brings a deep knowledge of premium cuts, dry-aging and grilling, combined with a flair for modern presentation. His leadership balances artistry with discipline, transforming high-quality ingredients into dishes that capture both refinement and warmth—the essence of an exceptional steakhouse.
Elevating Miami’s Steakhouse Scene with 1986 Steak House
At 1986 Steak House, Chef Marcelo crafts a dining experience that celebrates classic Argentinian grilling while embracing thoughtful innovations, including inspirations from American steakhouses. He leads every aspect of the kitchen, from menu design and supplier relationships to staff mentorship and quality assurance, ensuring excellence from prep to plate. His philosophy is simple yet profound: precision, balance and respect for ingredients transform food into memories. Working closely with the restaurant’s creator, Stefano Cremasco, Chef Marcelo pairs his creative vision with operational expertise to deliver a restaurant that embodies flavor, hospitality and craftsmanship in equal measure.
Reimagining PM Fish & Steak with Bold New Energy
As Executive Chef at PM Fish & Steak in Miami, where he first collaborated with Cremasco, Chef Marcelo transformed the kitchen into a creative hub for innovation and technical mastery. He led operations with precision, introduced a groundbreaking dry-aging program for meats and fish, and mentored his team to push culinary boundaries while maintaining consistency and quality. This chapter deepened his understanding of how structure and creativity can coexist—shaping an experience where tradition meets bold, contemporary flair.
Sparking Creativity and Innovation at Negroni Miami
At Negroni Miami, Chef Marcelo served as Executive Chef and played a key role in launching the brand’s first U.S. location. Its unbridled success led to the restaurant’s expansion to several venues in Miami and one in Beverly Hills, Los Angeles. He designed a menu that blended global influences with modern techniques, creating dishes that resonated with both creativity and comfort. Beyond leading the kitchen, he cultivated talent, refined systems and built a team culture defined by energy and excellence. His work at Negroni helped establish the restaurant as a distinctive name in Miami’s dining scene.
Sharpening Skills Across Borders
Chef Marcelo refined his craft with Grupo Madero, helping to open and expand multiple venues. There, he learned to balance large-scale operations with culinary precision, designing menu items, standardizing training programs and improving kitchen systems. These years strengthened his leadership, deepened his expertise in meat preparation and set the foundation for his future as an Executive Chef.
Learning Fire and Flavor With Grill Masters
Chef Marcelo began his career at Porto Vanila in his hometown of Montevideo, Uruguay, where he learned the fundamentals of discipline, respect for ingredients and the fast rhythm of professional kitchens. His passion for grilling took root early as he refined his technique at acclaimed establishments like Gauchos at the Hotel Conrad Punta del Este in Uruguay. Under the guidance of mentors, including Uruguayan grill masters and Chef Junior Durski, Chef Marcelo perfected the art of fire, dry-aging and flavor balance, skills that now define his approach at 1986 Steak House.
A Family Connection to Gastronomy Inspires a Career Path
Chef Marcelo’s family has always been deeply intertwined with gastronomy. His grandfather had a bakery his whole life, and his uncles owned restaurants. Chef Marcelo believes that witnessing all this as a child encouraged him to fall in love with the kitchen and pursue it as his life’s work.
Uruguay-Born, Miami-Residing, a Soccer Fan and a Host at Heart
Chef Marcelo was born in Montevideo, Uruguay, where his love for cooking was shaped by the country’s exceptional grilling traditions. After completing his culinary training, he worked across Uruguay’s top kitchens before expanding his journey abroad—first to Mexico, then to Miami in 2015, which he now calls home. Known for his passion, loyalty and drive, Chef Marcelo brings that same spirit to life beyond the kitchen. He loves soccer, traveling and hosting meals for friends, especially around a grill with great wine or cocktails. Having visited 18 countries, he draws inspiration from destinations rich in culinary heritage, especially Spain, Italy and his native Uruguay. Grounded by family and guided by creativity, Chef Marcelo continues to evolve—one flame, one dish and one experience at a time.
