About Marcos Luchetta

From Argentine Asado to Japanese Hibachi

Marcos Luchetta grew up in Buenos Aires surrounded by the rituals of Argentine grilling — charcoal, patience, and long afternoons around the fire. Grilling was never just about cooking; it was about family, flavor, and the simple magic of food made over live coals.

That passion for charcoal-driven flavor led him to an unexpected discovery: Japanese hibachi grilling. The precision, the intense heat, the way a simple ingredient could become something extraordinary on a compact charcoal grill — it was a revelation. There was just one problem: you couldn't find a single hibachi anywhere in Argentina.

So Marcos did what felt natural. He enrolled in ironworking classes. Four months later, he had built his first hibachi prototype. Then came the moment that changed everything: a fresh trout, grilled on handmade skewers with a garlic spice sauce. Without any professional training, he had created flavors he had never experienced before. That single cook showed him what he wanted to do with his life.

In 2021, he left his corporate accounting career and opened his own workshop. His family thought he was out of his mind. Maybe he was. But some decisions only make sense in hindsight.

Craftsmanship & Vision

Today, the Fuku Labs workshop in Buenos Aires is home to 10 craftspeople who share the same obsession with quality. Together, they produce 30 to 40 japanese style grills per month — small batches where every single unit matters. Each grill is built with a cast iron body and a firebrick interior, fully assembled and tested before it ships. They are not perfect in a factory-made way — they are better. They carry the marks of hands that care about what they build.

What You'll Find in His Articles

Marcos writes from direct, hands-on experience. His topics range from hibachi and yakitori technique to Korean BBQ setups and charcoal selection — always practical, always tested on grills he built himself. No filler, no recycled content. When he recommends a method, it comes from years of trial and error in the workshop and on the grill.

Join the Conversation

Comments, questions, and stories from your own grill are always welcome. Whether you are in Texas, Tokyo, or Buenos Aires — if you love charcoal and good food, you are part of this community.