What inspired you to bring the Polo Room concept to life, and why was this the right moment to open the restaurant?
I’ve spent my life around great tables. After matches, at home in Argentina, in Palm Beach during the season. The best conversations, the real relationships, always happen around food. The Polo Room came from wanting to create that feeling intentionally. Not just another restaurant, a place with soul, with identity. The timing felt right because I’m in a chapter where I care more about building things that last. Palm Beach has energy right now. It deserved something that felt classic but alive. 
Polo has defined so much of your life. How does the sport’s culture and heritage translate into the design, menu, and overall spirit of the restaurant?
Polo is powerful but controlled. Elegant but intense. It has heritage, but it’s also deeply social. We wanted that duality in the room. Rich textures, strong design, warmth not stiff formality. The menu reflects that, too. Serious ingredients, cooked with respect, but meant to be shared. Polo is never about being alone. Neither is this restaurant. 
In what ways does the Polo Room reflect who you are beyond the field?
Beyond the field, I’m someone who believes in connection. I care about bringing worlds together—sport, culture, hospitality, and family. The restaurant is an extension of that. It’s not just about polo memorabilia on the walls. It’s about creating a place where people feel part of something.
How did you approach curating the menu? Were there personal favorites or memories that influenced the dishes?
The menu had to feel authentic. Not trendy, not forced. There’s Argentina in it, the asado-style steaks are nonnegotiable. That’s my childhood. That’s weekends with family that start at noon and end at midnight. There’s Palm Beach in it, too—seafood, crudos, dishes that feel fresh and celebratory. And yes, my mother’s chocolate mousse made it. It brings the best memories.
Is there a dish or cocktail that best captures the essence of the Polo Room?
The martini sets the tone—cold, exact, and confident. The asado steaks anchor the table. Chips and caviar say we don’t take ourselves too seriously. And the dulce de leche crepes are a must. It’s the mix that defines us.
Palm Beach attracts tastemakers across food, fashion, and art. How do you see the Polo Room fitting into that cultural landscape?
Palm Beach understands tradition, but it also understands reinvention. The Polo Room fits because it respects the past while feeling current. It’s elegant, but not dusty. Energetic, but not loud. It’s becoming a place where people want to spend time and leave happy. 
You’ve built an extraordinary global career. What does this chapter represent for you personally?
This chapter is about building something rooted. I’ve traveled the world. Now I’m trying to build places and experiences. That feels different and meaningful.
Do you see the Polo Room as a one-of-a-kind destination, or the beginning of something larger?
Palm Beach is home for this concept. It belongs here. But when you build something with a strong identity, you start to realize it could travel. We’re focused on excellence here first. Expansion only makes sense if the soul travels with it. 
When guests leave the Polo Room, what do you hope they take with them?
I hope they feel taken care of. I hope they laughed. I hope they felt part of something timeless. If they leave already planning when they’re coming back, that’s success.
