HISTORIA
WE ARE KAMADO ARGENTINO
#FOUNDERTEAM
It all began a few years ago when Adrián Alegre had his first dinner with a Kamado. For those who are already familiar with this concept and have ever tasted food cooked on a Kamado, they know that the love is immediate, and that passion never fades. On the contrary, the more we use it, the more we fall in love.
Adrián came to Kamado through a friend who had the original Imperial Kamado, imported from Japan. Back then, many years ago, it was very frustrating not to be able to get the product in Argentina, and it was very expensive to import a unit from abroad.
From this premise and the passion for Kamado, this dream begins to take shape.
Years later, that love was still intact. Thus, in 2016, Adrián, along with his two brothers, Luciana and Sebastián, decided to import Kamados and created Kamado Argentino, aiming to develop a new concept: the fusion between Argentina and barbecue, with Japanese cuisine and the ancient Kamado. That’s how they united their two passions: gastronomy (fundamentally the fervor for cooking with coals and fires), and entrepreneurship, the challenge of starting a business following that gut feeling and their desires.
Kamado Argentino was conceived from the very beginning as a leading brand and specialist in the region. The imprint was always marked by constant improvement in quality and by seeking to maintain closeness with the Kamado Argentino community.
The first years were marked by a strong impact on those who know best. The most renowned chefs in the country were ecstatic and paved the way for the product in the world of gastronomy. Thus, the most important festivals, fairs, restaurants, and hotels in the country opened their doors to Kamado Argentino.
Los primeros años estuvieron signados por un fuerte impacto en los que más saben. Los chefs más reconocidos del país quedaron extasiados y le abrieron camino al producto en el mundo de la gastronomía. De esta manera, los festivales, ferias, restaurantes y hoteles más importantes del país abrieron sus puertas a Kamado Argentino.
2019
In 2019, Kamado Argentino continued to seek perfection in the production of its own products and decided to create its own line of charcoal and smoking chips, the two main consumables of the product.
2020
In 2020, with the advent of the pandemic, some obstacles arose, but the desire and the dream of this project remained intact. The brand managed to overcome these obstacles with more enthusiasm and energy than ever, reversing the situation and allowing those who remained at home to have a Kamado and thus enjoy a moment of pleasure.
Thus, all sales expectations were exceeded.
During the same year, Kamado Argentino continued to expand its borders and projects, landing in Paraguay.
2021
In 2021, with the arrival of the Patagonian and Gran Patagonian models, the company began to venture into the own manufacture of all non-ceramic components. And at the end of the year, Kamado Argentino also arrived in Uruguay.
2022
In 2022, it established a relationship with the Technological Center of Minerals and Ceramics (CETMIC) dependent on the National Council of Scientific and Technical Research (CONICET), the body dedicated to the promotion of science and technology in Argentina. With them, it develops a raw material based on the analysis and study of the leading Kamado brands in the world and begins to apply it in Kamado Argentino.
At the same time, an exhaustive quality control protocol is developed for imported Kamados, to ensure stability in their refractoriness, porosity, expansion, and chemical composition in the product.
Kamado Argentino crosses the mountain range to start its journey in Chile. With presence already in Paraguay, Uruguay, and Chile. A new landing in Brazil is projected.
Our Kamados travel to the old continent, specifically to Spain, where our #kamadofan community begins to form.
We launched our own Smoking Chips. We work, together with @sobreelmonte, on a Forest Management Plan with Integrated Livestock, and therefore, this wood is sustainable.
2023
We began to take our first steps in Brazil, to become the largest Kamado company in South America.
We reached Cyprus, our Kamados crossed the ocean to disembark in a new market.
This year we exported our first container of Charcoal to Europe. We are also exporting to Uruguay.
Today Kamado Argentino has become the leading brand in the Spanish-speaking segment, expanding its operation to neighboring countries and incorporating knowledge, development, and technology year by year in a process of integration with the productive, knowledge, gastronomic, and entertainment sectors.
With much of the groundwork laid in Argentina, this strong passion for the Kamado begins to spread to the rest of the world.
And only one question arises: How far will they go?
WHAT IS KAMADO?
Kamado is a Japanese term that refers to the word oven or stove (かまど). It has its origins in Japan about 1700 years ago, where it was used to cook both red and white meats as well as vegetables and cereals, taking advantage of its cooking efficiency, similar to the cooking systems of the tajin, the cooking in pits of Hawaii and Saudi Arabia, or Indian tandoori. During World War II, it was observed by American troops, who brought this idea home to incorporate it into Western culture, respecting its essence and optimizing its design.