Lee Torrens, 24, left Australia and moved to Buenos Aires, where he founded the vegan restaurant Koala Palermo. Before the move, Torrens lived in London and returned to his home country to work in technology, eventually joining the startup Canva. However, the constant routine did not satisfy his essence; he sought extremes and, after meeting an Argentine woman in Rome, decided to move to an exotic country.
Upon arriving in Argentina, Torrens did not speak Spanish. He turned to web design and stock photography, working 100 % online and in English. Through his blog, he was contacted by Canva, where he worked for seven years, growing from a small team to hundreds of employees. During that time, he sold part of his shares and took a sabbatical year, during which he lost weight, became vegan, and began planning his next venture.
The venture that emerged was Koala Palermo, a healthy and sustainable gastronomy restaurant. Torrens chose to enter the culinary world as a vegan, in Argentina, and with the entire team operating in white. The idea sprouted in the neighborhood where he lived, when renovating the Club House, and growing demand turned it from a hobby into a serious business. The vision is simple: that gastronomy exists in harmony with the planet, without sacrificing flavor or experience.
The biggest challenge, according to Torrens, is doing everything in white, in a meticulous and transparent manner, in a country where that is not always easy. He comes from a culture where the law is the non-negotiable floor, and maintaining that transparency without losing competitiveness is the real test.
Torrens also highlights the cultural contrast: in Australia arriving late is a disrespect; in Argentina respect is perceived differently. He feels exotic, yet has integrated without seeking an expatriate community, becoming part of the local culture. His family, formed with an Argentine, has given him deep roots.
Regarding his quality of life, Torrens says it has improved: he has a larger house than he would have had in Australia, and he accesses high‑quality products, such as meat and wine, at prices that would be unimaginable in his country. He also has a backyard and garden help, something his Australian family considers a luxury.
Currently, Lee lives in the Palermo neighborhood with his family, and his restaurant has opened a second branch in the same neighborhood, consolidating his presence in the city’s gastronomic scene.
