Nahuel Buracco is the Pollenzo Food Lab Co-Coordinator. After his participation at the Master of Slow Art of Italian Cuisine at the University of Gastronomic Sciences in 2016, he had experience in restaurants as chef poissonier, chef de cuisine and baker, acquaring in-depth experience, also supported by further studies on the subjects. In 2018 he started to work at UniSG at the Academic Tables Project and since 2019 in the Pollenzo Food Lab, where he contributes in developing and implementing didactic approaches to Culinary Arts and participating in research activities.