Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Mastering in the Art of Peruvian Cuisine with a Classical French twist and various Cuisines. I love to mix products from different continents to create some of the most beautiful dishes, adding my Peruvian roots to it.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I was born in a family who loved cooking, since little I learned from my family members how to bake and how to cook. Each one of them had a particular style of cooking. I learnt a little from all of them. I studied Tourism and Business Administration in order to run one of the branches of my sister the travel agencies in my county. After few years, I left the business to go to culinary school. I traveled to Brazil, Ecuador, France, Spain, Cuba, Mexico, and other countries and learned other cuisines. After I moved to the U.S. where I worked alongside with a two-star Michelin Chef at the French Ambassador's Residence in Washington D.C. My Style is a modern Peruvian Cuisine fusioned with French technics.
Le Cordon Bleu
Culinary Arts (Jan 2000 - Dec 2001)
Completed Culinary Arts degree at the Le Cordon Bleu campus in Peru.
French Ambassador Residence in Washington D.C.
Junior Sous Chef (Apr 2013-Now)
McLean, VA, United States
Travel: 5 kms