Argentine chef Francis Mallmann, who is widely esteemed among the culinary circle in South America, forays into the United States food industry as he opens his first restaurant at the Faena Hotel in Miami Beach named Los Fuegos.

According to NBC News, Mallmann is highly regarded for his dramatic open-fire cooking technique and contemporary Argentinian menu. His book "Seven Fires: Grilling the Argentine Way" received the James Beard award while the chef himself gains more popularity from the Netflix series "Chef's Table."

When asked about the connection between his new restaurant and his work from both his travels and home in the Patagonia region along the boundaries of Argentina and Chile, he said, "Work is sort of a language of life that is very related with the outdoors and that's why we have this beautiful terrace at the Faena Hotel where Los Fuegos is and our fires, which are very important."

"When I talk about the language of life, it's not only about the cooking. It's about the experience which is very important," he added. "I have to feel very tuned to everything I do. It has to be related to the way I live. Inside the business, first there has to be this huge happiness and comfort and yeah -- feeling at home."

Miami.com listed Faena Hotel Miami Beach as one of the 10 best Miami hotels for foodies to visit during the recently held South Beach Wine & Food Festival last Feb. 24 to Feb. 28.

Mallmann's restaurant was also cited as one of the two main attractions for diners in the hotel. Together with fellow James Beard Award winner and Austin-based chef Paul Qui's pan-Asian restaurant called Pao, the outlet described Los Fuegos as two of the hottest new restaurants in town.

The website also mentioned the ribeye steak from Los Fuegos, which the reviewer said is just the best slab. The two restaurants from Mallmann and Qui were also cited by Condé Nast Taveler as part of the Faena District, which the site dubbed as one of the four new reasons to visit Miami.

Mallmann was also one of the vocal critics of the World's 50 Best Restaurants by the trade magazine Restaurant, the New York Times cited. While Mallmann was formerly a judge for the best restaurant list and admits that the list include some of the world's very best, he also said that having such a list somehow makes chef work for the recognition more than anything else. He also added that the process involves a lot of lobbying and politics.