23-05-2025
Edgar Pronio, the heart and mind behind Checkpoint Charlie's kitchen
Checkpoint Charlie is a restaurant that crosses borders. Its kitchen brings together flavors from different parts of the world with a distinct, sharp, cosmopolitan, and contemporary identity. Located on a key corner of Palermo (inside OLA Palermo, a growing hub that combines gastronomy, art, and design), it functions as a meeting point where classic and modern, European and Latin, street and sophisticated merge in dishes full of character. Behind this concept is Edgar Pronio, a chef who understands blends: of cultures, techniques, and journeys.
Born in Venezuela, trained through hard work in his country, and professionally established in Buenos Aires, Edgar's story has been slowly cooking. From catering to hotels, from sous chef to creative leader, he earned every step of his career with talent, dedication, and humility. Today, he is the chef of Checkpoint Charlie and one of the main reasons this restaurant speaks not only of food but also of stories, travels, and encounters.
How did you start in the culinary world?
I graduated at 23 and started working in a small catering company in Venezuela. I began as a kitchen assistant, doing basic tasks, and soon became a cook and then kitchen head. Everything happened pretty quickly. There came a moment when I had to decide whether to stay in the country or emigrate, and I chose to come to Argentina. Here I started working at Buenos Aires Verde, then at a focacceria near the Obelisco, where I got deeply involved in sourdough bakery and pastry. As often happens when you migrate, I had several jobs at once: besides those places, I did catering on my days off. Later, I worked at a food spot near Abasto, and over time, I jumped into the hotel world, working in several in the city. At the same time, I was part of the Morelia team in Caballito, starting as a pastry cook and finishing as head chef for over two years. Then, I joined Gardiner as sous chef and later as chef de cuisine. After that, I got the opportunity to be executive chef at Cauce in Puerto Madero, where I developed two original menus and supported the project for a year. Then, I was called to Checkpoint Charlie.
What excited you the most when you were invited to be the chef at Checkpoint Charlie?
What attracted me most was the concept: a restaurant that aims to be a meeting point of cultures. Also, the chance to learn and work alongside Takehiro Ohno, who is a total reference. He has enormous knowledge, and it was a great experience to absorb everything he shared. I was also excited by the challenge of leading a kitchen with Checkpoint's scale, both in volume and concept.
How would you define your cuisine?
My cooking is influenced by Italian cuisine, thanks to my family, especially my grandfather. I'm also very inspired by French gastronomy, and of course, I keep Venezuelan flavors close to my heart—they are part of my culture. I like modern, avant-garde styles. I'm always researching, looking for new ideas, checking what other chefs do. I keep training constantly and try to improve all the time.
What can you tell us about Checkpoint Charlie's menu?
The original menu was developed by Chef Takehiro Ohno. When I joined, we started testing dishes, adding ideas, removing some things, and including others. It was a very dynamic process focused on the Argentine audience: we looked for dishes that connect emotionally, that awaken memories, flavors, and sensations. Checkpoint Charlie is a place of cultural crossing; the menu is based on emblematic dishes from across Europe that coexist under a common concept. The idea is that every bite can transport you to another country.
The menu is based on emblematic dishes from across Europe that coexist under a common concept
Is the menu seasonal?
It's not a 100% seasonal menu. Some dishes are always on it because many customers return specifically for them. But we do rotate some options according to seasonality, both for product quality and to keep the menu fresh. It's a creative exercise that helps us keep developing the concept without losing identity.
What are your favorite dishes on the menu?
I really like the croquettes and the fish and chips. They are two traditional dishes that we execute with great fidelity and good ingredients. The croquettes are very well done, like the Spanish ones, and the fish and chips are truly English. Among mains, I highlight the trout. We use Patagonian trout, which is an excellent product, and serve it with 'papas lionesas' mille-feuille style and béarnaise sauce, very French in style. That fusion works amazingly well and perfectly represents this idea of cultural union. For desserts, I have several favorites: the Basque cake, the chocolate moelleux, and the strudel. The dessert menu is highly praised and is very thoughtfully crafted.
What would you like someone trying the restaurant's cuisine for the first time to experience?
I'd like them to have a complete experience. To feel they came to a well-cared-for place, where the food is good, the service attentive but relaxed, not intrusive. The dedication is noticeable, but without rigidity. Checkpoint can host many people but is designed to create intimacy. The environment adds to that: the screens projecting period European films, the design of the dining room, the details. We want anyone who comes to feel comfortable, surprised, and eager to return.
Checkpoint can host many people but is designed to create intimacy
What are you working on now, and what projects do you have for the future?
I teach in the Gastronomic Management program at Gato Dumas. I'm also part of a federation where I give short courses, and in September, I'll conduct a masterclass. I continue training: I'm doing a master's in Gastronomic Management and Innovation and advise other restaurants. In the future, I'd like to be part of Checkpoint Charlie's expansion if more locations open. And eventually, I want to have my own restaurant. I'm very interested in fine dining, detailed service, and spaces where every element matters.
