Francis Mallmann was born in the city of Acassuso, Buenos Aires Province in 1956. In 1958 his father, Carlos Mallmann, moved to Bariloche to head the Balseiro Institute. There Mallmann started in 1970 as a cook on a boat for tourists in the Lake Nahuel Huapi. At twenty he began managing a restaurant with a partner. Then he went to Paris, where he spent over two years learning alongside Paul Bocuse and other chefs.
After, he returned to Argentina and spent several years driving the kitchen of a fashionable restaurant. However, in 1983 he decided to open his own store on Honduras street in Palermo . The place was open only at night and behind closed doors. During the day, Mallmann worked as a teacher.
In 1984, he published his first book, "La Cocina al instante." He began working in television in the early 80s Between 1987 and 1996, the program was recorded in his restaurant and in the summer in Punta del Este. In 1992, when he spent a year representing Argentina in Seville Expo, the program was recorded from there.
In the 1990s Mallmann started to take advantage of his name in order to be associated with new ventures. However, he later chose to withdraw from these ventures and spend time focusing on his restaurants.
Mallmann runs several restaurants and catering services. He employs about 120 people between all locations, plus his headquarters in Buenos Aires. The premises are located in Garzon, Jose Ignacio, Mendoza and La Boca. The South Patagonia restaurant in Buenos Aires specializes in Argentine dishes, particularly meats from La Pampa.
Mallmann was featured in the 2015 Netflix documentary series, "Chef's Table."
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