Gastón Langlois has served as Algodon Wine Estates' Executive Chef since 2007, after moving to Mendoza "in search of the wine terroir". His past experience includes working as chef instructor of the Instituto de Gastronomía de Mendoza. Mr. Langlois has also served in distinguished hotels and restaurants in Buenos Aires including the Four Seasons and La Bourgogne at the Alvear Palace Hotel. The privilege of working by the side of eminent chefs has allowed Mr. Langlois to perfect traditional cooking techniques, and apply them to a modern Argentine-French signature cuisine. Mr. Langlois has received training and attended special seminars to complete his education in Argentine regional cuisine, French cuisine, Haute gourmet cuisine and human resources in gastronomy. He graduated from the Instituto Argentino de Gastronomía, Buenos Aires, with a degree as a Culinary Professional.
Mauro Nosenzo has served at Algodon Wine Estates as head Winemaker since 2007. Prior to joining us, he was employed for over twelve years as winemaker for the acclaimed Roca S.A. Winery. He has a degree as a National Winemaker, as well as a Master's Degree in Business Management from the Business International School of Talca University, Chile. As winemaker, Mr. Nosenzo determines the timing of each varietal's harvest, and manages the wine's elaboration process from the moment it is handpicked to the time it is bottled. In addition to production process and control, he faithfully stays abreast of the newest technology, products, and trends related to consumer tastes and demand. Mr. Nosenzo is frequently asked to sit as a judge for various wine tasting competitions throughout Argentina.