he moved to London to perfect his style. Two of his favorite ingredients Aji Amarillas, a Peruvian yellow chile, and quinoa, are put to good use in his Modern Peruvian Cuisine with a twist. He loves integrating French and Japanese techniques and items with traditional Peruvian flavors. He continued with his demo preparing Ceviche with Leche le Tigre and Sea Bass Tiradito and, of course, a lot of lime juice. YUMMY! Recipes below!
Afterward, I had a chance to shake his hand and chat for a few. A very warm and quiet gentleman explained how he has a respect for his native Peru. It was this influence that formed his career along with his large family. He said one thing his mom taught his that was invaluable was...to clean! It was a pleasure meeting this award winning Chef and Restauranteur.