Our Hosts
Jorge Bailey
He is the host and public face of Château d’Ancón. A media entrepreneur, editor of Buenos Aires Times, winery owner and agricultural producer, he brings that trajectory together in a precise style of hospitality. Gracious and approachable, he welcomes guests with clear information, historical context and conversations that make the place understandable and personal.
Viajero incansable desde jovenA tireless traveller from a young age, he has explored much of the world and lived for several years in England, Germany, Thailand and Japan. That international experience shaped his views on culture, service and quality, and today it translates into a thoughtful, cultivated approach to hosting, where every decision — from the wine poured to the way the house is presented — has a purpose.
He met Lucy Bombal, heir to the family tradition in Ancón, at a conference on Eastern cultures. They travelled through Asia together before settling at the Château, where Lucy introduced him to the history of the Bombal family, the work on the land and the relationship with the local community.
After Lucy’s passing, Jorge chose to reopen the Château in her honour and continue that legacy with a contemporary perspective. Today he integrates the wine project, rural activity and family history, ensuring that every visit bears his signature: clarity and a style of hospitality that makes Ancón feel both classic and current.
Emiliano Turano Ochoa
Es enólogo de Château d’Ancón y el responsable de traducir el paisaje de La Carrera en vinos de montaña precisos y expresivos. Su trabajo se centra en interpretar la altitud, el clima y los suelos del valle a través de elaboraciones sobrias, de mínima intervención y fuerte identidad territorial.
In this role, he leads the crafting of the Château’s wines, with a focus on microvinifications of Chardonnay, Pinot Noir, Sauvignon Blanc, and Malbec from vineyards located between 1,300 and 1,500 meters. His approach brings together contemporary sensitivity, technical rigor, and an attentive reading of the vineyard and harvest timing.
Trained at the National University of Cuyo, he built his experience across Argentina, the United States, and Europe. He completed harvests at Matthiasson (Napa), Viña Zorzal (Navarra), I Custodi delle Vigne dell’Etna (Sicily), Foradori (Trentino), and Comando G (Sierra de Gredos), gaining a broad, precise understanding of wines of origin and minimal intervention.
Today, Emiliano Turano Ochoa brings that journey together at Château d’Ancón, accompanying the project’s relaunch with wines that clearly express the energy and identity of the mountain.
Bruno Zerhau
Es el responsable de la cocina de Château d’Ancón. Su trabajo es traducir el paisaje, la historia y los vinos del lugar en una propuesta clara, honesta y bien ejecutada. Entiende cada plato como un recorrido: una síntesis de los años de oficio, de las provincias donde vivió y de los países en los que cocinó.
At Ancón, he works with a garden of more than one hectare, fruit trees, walnut and chestnut groves, livestock, and a network of small local producers. In this context, the path toward kilometer zero is not a slogan but a daily practice rooted in the history of the estate. From this foundation, he builds a cuisine of place, with recipes that respect tradition and a house pantry made up of sauces, pickles, jams, preserves, and cured meats.
His career brings together international hospitality, projects in Colombia and Mexico, and extensive experience at Mendoza wineries such as Andeluna, Ruca Malén, and Altus Gualtallary, as well as collaborations with Trapiche and Casa Bemberg and a period in Spain’s Ribeira Sacra. Today, Bruno distills that trajectory at Château d’Ancón, placing place, product, and the guest’s experience at the center of his cooking.
Cristina Fuligna
Es la cara visible de la hospitalidad de Château d’Ancón. Su trabajo es asegurar que cada visita, cata y experiencia se desarrolle con precisión, coherencia y atención al detalle. Recibe a los visitantes, acompaña los recorridos y cuida que cada instancia exprese con claridad la identidad del lugar, integrando vino, territorio y servicio en una experiencia fluida.
From this position, she translates the Château’s vision into tangible experiences, combining sensory sensitivity with technical judgment. Organization, listening, and deep product knowledge support her work, enabling each guest to understand the context, the wines, and the meaning of the journey.
Her background is grounded in solid training as a chemical analyst, winemaker, and technician in fruit and vegetable industries. Throughout her career, she has worked across multiple areas of the wine industry, gaining experience in production, quality control, sensory evaluation, sales, and commercial representation.
Today, Cristina Fuligna brings that experience together at Château d’Ancón, sustaining a precise form of hospitality aligned with the project’s identity.
