Homemade flatbread w/ buratta prosciutto and morrocan olives
Roasted corn with cherry tomatoes and black beans
Soy ginger glazed NY Strip w/ platian puree and roasted carrot
Rocoto and guajillo chili shrimp tacos
I started cooking at a young age learning how to make Peruvian dishes with my dad and I still till this day use Peruvian ingredients in my cooking. I also combine French, Asian, Italian and other countries in my dishes. I like to be creative and take chances but also execute and deliver great dishes. I learned a lot of techniques and I like to challenge myself every time and I’m still in the process of learning and perfecting my craft.