Growing up in NYC, there was always diverse and amazing food around me. I started cooking when I was a teen, watching my dad cook up all his favorite dishes that he learned from his mom back home in Peru.
After college I worked in multiple high-end kitchens. Starting in French cuisine and moving my way through, British, German and Mexican cuisines. I have had the honor of working under numerous Michelin Star chefs, in addition to working exclusive private events. I am very proud that while working at Oxomoco in Greenpoint, Brooklyn, we earned a Michelin Star.
Throughout the last 10 years, I have learned many different techniques using various ingredients -which I utilize in my dishes constantly. I also love to travel, not only to get cultured but to get inspired through different styles of cooking throughout the world. Peru is the backbone of my style of cooking, I love using its flavors and Japanese influence. From ceviche, tiraditos, anticuchos to other traditional and non-traditional dishes.
I like to consider myself a modern chef with a rustic approach, and also fusion with different flavors and techniques. Once I get inspired I find a way to use it in my cooking either when I do private events and dinners or just in my test kitchen. My ultimate goal is to provide an experience that people cannot find anywhere else.