Hailing from Buenos Aires, Argentina, Chef Icardi learned the traditional Argentinian BBQ technique “El Asado,” working at his parents’ restaurant. After receiving his degree in international cuisine from IAG, he moved to Spain to cook at Parrilla Don Muno in San Sebastian. In 2015, Icardi expanded his culinary role with sbe becoming Executive Chef of The Restaurant at The Raleigh. In 2017, Chef Icardi created Leynia at the Delano South Beach, where he serves as Executive Chef, bringing forth imaginative Argentinian fusion cuisine. In 2018 Icardi launched Diez y Seis a Mexican restaurant with a renegade take on classic cuisine.