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A visit to the Argentinian grill master Daniel Veron
I was able to experience my greatest culinary highlight from last year in a small Argentinian steakhouse in Düsseldorf, namely The Bull – Steak Expert. Here I was welcomed by Daniel Veron, whom I had heard and read a lot about beforehand.
His name always comes up when you read about Argentinian steakhouses. And that’s no coincidence: Daniel Veron was invited from Argentina all over the world at the age of 18 and, after several successes in national barbecue championships, he attracted the attention of many gastronomers in Europe.
As a teenager, he worked in a butcher’s shop and learned everything he needed to know about the quality and preparation of meat and steaks. Grilling was only a small but consistent step in his career, and from then on he shared this expertise and passion with many chefs and grill masters in Europe.
“How is Manfred?” he asked me with a smile on his face shortly after we had greeted each other. Because he and Manfred, KSF’s CEO, have a long-standing relationship with probably countless hours of joint collaboration and passionate development on one of KSF’s most exciting projects: the Steak Grill Argentina. For here the task was to create an appliance perfect for the gastronomy that integrates all the functionalities of a typical Argentinian asado into an efficient, reliable and high-quality gas grill.
Whether the characteristic V-grates made of the highest quality stainless steel and their optimal inclination, the exact temperature of the burners or the water pans for easy cleaning – KSF has realised everything that an Argentinean grill master could wish for. After all, at the time Daniel Veron was training grill masters and chefs of large steakhouses and chains in countries such as England, Austria, the Netherlands, Germany and Switzerland – a total of over 5,000 people in the course of his career. And it was precisely for these steakhouses that he needed a grill that met the highest standards. Since such a grill did not exist on the market, the joint development with KSF was the logical conclusion.
To this day, he is still working on optimisations, improving even the smallest steps in the kitchen and also thinking about cleaning the grill. After showing me his kitchen and, of course, the KSF Steak Grill Argentina, he revealed his secret tricks for a perfect steak while preparing an Argentinian ribeye steak.
It was by far the best steak I have ever had…