Tristan Tanaya
Oct 06, 2026
There is a personal story behind every cooking process involving fire. Long before a cut of meat reaches the grill, there is an understanding of where the ingredient comes from, how it was raised, and how it can be prepared while preserving its natural character.
For Chef Mauro Santarelli, that understanding began long before he entered the professional kitchen. Growing up in Argentina, food was an integral part of everyday life, while his close connection to nature and livestock shaped the way he came to understand ingredients.
This background led him to study Agronomy while also becoming directly involved in managing his family’s cattle farm, home to around 800 head of cattle. The experience gave him a deeper understanding of how the quality of an ingredient begins long before it reaches the kitchen, from how the animals are raised to how the natural character of the meat can be preserved.
His culinary journey later took him across Europe, including Barcelona and Mallorca, before eventually bringing him to Indonesia. Each chapter added to his perspective on food, shaping the way he approaches the relationship between ingredients, fire, technique, and place.
At Chupacabras, this approach comes through in the use of fire as an integral part of the dining experience. Fire is not simply a means of cooking, but a way to bring out the natural character of each ingredient.
For Mauro, cooking with fire is also about knowing when to apply heat, when to let an ingredient rest, and how to find the right balance between technique and its natural character. This allows the dishes to remain simple while developing depth of flavour through the quality of the ingredients and the cooking process itself.
His roots in Argentina continue to influence the way he approaches meat, while his time in Indonesia has opened up new possibilities to explore local ingredients and flavours. The meeting of his South American culinary background with Indonesia’s rich ingredients has become an important part of the culinary identity he brings to Chupacabras.
Ultimately, dining is not only about what arrives on the table, but also the story behind the ingredients, the process, and the people involved. At Chupacabras, that story comes through in dishes that celebrate quality ingredients, thoughtful cooking, and a respect for their natural character.
This journey has also helped shape the culinary character of Chupacabras, where South American traditions meet the perspective Mauro has developed through his time in kitchens and working with ingredients across different countries.
This is reflected in a menu that goes beyond cuts of meat, exploring a range of South American flavours and ingredients. Each dish carries its own character, while sharing the same foundation: quality ingredients, considered technique, and bold flavours.
From Argentina to Bali, Chef Mauro brings more than cooking techniques to Chupacabras. He brings curiosity, a deep understanding of ingredients, and a belief that food can offer a way to discover the story of a place and its culture.
CHUPACABRAS - South American | Prime Meats
Kedewatan, Gianyar, Bali
Phone: +62 822-6656-0851
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