Nicolas Sanchez
Open-fire dining inspired by the land and sea in 30A, Florida · Freeport, FL
About Me
Colombian by heritage and shaped by a life spent between South America, Hawaii, and Florida, my approach to cooking is rooted in fire, tradition, and a deep respect for the land and sea.
Raised in Miami around traditional asado cooking, with formative years in Chile and a decade spent in Hawaii, my culinary influences have always been tied to place and culture. A lifelong waterman, I've spent years fishing, spearfishing, and surfing, developing a deep appreciation for seafood and the ocean. In Hawaii, I also embraced bow hunting, whole-animal cooking, and traditional underground cooking methods.
Now based on Florida's Gulf Coast, I bring these influences together through OpenFire Dining, creating seasonal, live-fire meals that celebrate honest ingredients, traditional techniques, and the experience of gathering around the fire.
Menu Example
Service Area & Team
Walton County, FL · Bozeman, MT. Open to bookings beyond these areas if travel is compensated.
Our team scales based on guest count and the needs of each event while maintaining a hands-on approach to every experience. For events under 50 guests, our core team typically consists of myself, one prep chef, and an additional fire staff member, with a server added as needed. For events over 50 guests, we expand the team with an additional fire chef and one server to ensure service runs smoothly and every detail is taken care of. I personally oversee all food preparation, live-fire setup, cooking, and breakdown. From the initial prep to the final fire, I remain directly involved in every stage of the experience to maintain consistency, quality, and the integrity of our cooking.
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