Mallmann is widely considered the global authority on open-fire grilling. His restaurant, 1884 in Mendoza, Argentina, is rated the 37th best restaurant in the world by San Pellegrino's World's 50 Best. In the center of the restaurant lies a courtyard, which features multiple cast-iron grills and wood fired ovens, where Mallmann can throw multiple pound-cuts of meat over wild flames without worrying about setting off fire alarms. But you won't typically see him donning chef's whites, or cooking in the same place for more than a few days. He's a sensual vagabond, driven by a raw desire to seek out remote islands, tundras, and woods, make a fire, and then grill. While the other subjects in the Netflix documentary series Chef's Table are filmed mostly in their restaurants, Mallmann's episode shows him in a scene that could fit in on an episode of Survivor, like baking a whole fish in the clay from the same lake in which he caught it. Just like the basic needs to eat, to drink, and to reproduce, Mallmann has a carnal need to cook food over a flame.