Danny Sauchelli was the original head chef at Gauchos on Gouger Street when it opened — Adelaide's defining Argentinian restaurant of the era. After 35 years cooking and three years running Fuego Catering as a mobile charcoal grill operation, he opened Fuego by the Sea inside the Adelaide Sailing Club at West Beach with co-owners Marcia Martins (formerly of Meat & Wine Co Melbourne) and Dario Fontanarosa (who also owns Fine Food Cucina in Newton). The kitchen runs on a two-metre charcoal grill — 60-day porterhouse, 55-day scotch fillet, chimichurri chicken.
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