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
Flautas with burnt tomatillos chili sauce , pickled red onions and alfalfa sprouts
Duck breast with pomme purée sautéed mushrooms and duck jus
Burrata sitting on dehydratted roasted almonds with carmalyzed peaches and pickled grapes served with a cold ginger peach almond gazpachio
Beef tartare with shaved and pickled vegetables and quail egg
Slow poached lobster with confit cherry tomatoes and lobster foam
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.