TOP CHEFS IN PERU

GASTON ACURIO JARAMILLO (born in October 30 of 1967) is one of the most important chefs of the Peruvian cuisine. Apart from being an author of a variety of books and being an owner of both national and international restaurants, he is the host of his own program of cuisine called "Aventura culinaria" that is transmitted by a very tuned channel of cable in Peru.

Initially he graduated as lawyer in the University of Lima, nevertheless, then he decided to study cooking in the school of Hotel and Catering Business Sun of Madrid in Spain and in Le Cord Bleu in France, Paris. In France it was where it he meet Astrid Gutsche, his wife nowadays. With great quantity of knowledge learned in the exterior, in 1994, he returns to Peru and develops the cuisine Novoandina. Nowadays Gaston Acurio is recognized as one of the most important chefs of cookin in Latin America. He is considered to be a real Peruvian visionary since he helped to re-discover the Peruvian, already existing, kitchen and to develop ideas that helped to the Peruvian cuisine to be known throughout the world managing to be successful that nowadays counts.

PEDRO MIGUEL SCHIAFFINO is one of the youngest and promising Chefs of the moment in Peru. He has a graduate in Culinary Art in " Culinary institute of America (New York) " and a Master in Italian Cuisine in the ICIF of Italy. Exhibitor of Peru has represented and taken part as Chef in a series of gastronomic international events. It is an intrepid and innovative, and proprietary chef of the restaurant "Malabar" that opened his doors in 2004 and offers to the retainers an elegant and delicious meal. He is a creator of the hopeful stuffed rocotos of pudding, prawns on creaking rice with foam of wasabi, between many other dishes.

JAVIER WONG is considered to be a culinary teacher in Peru that with only a wok, a good knife and a spoon manages to do marvels using ingredients as the octopus, squid and the fresh sole. The art that he possesses of cooking learned it from his uncle Daniel Wong. His uncle had a restaurant where Javier was working until he died and had to take charge of the business with 25 years of age. In this restaurant it was where Javier would explore with the fish, being his favorite the sole (lenguando in spanish) for the fineness, the texture and his beauty. His contact with the cuisine little by little was turning into passion and nowadays his cuisine considers to be practically a workshop so his cuisine opened in view of the public. In his restaurant he does not use fisical menu because he thinks that is better a contact has with his retainers what allows him to know their tastes and to ask them if they enjoyed the food. The chef Wong is in the world of the cuisine near thirty years and nowadays he has his restaurant called Sankuay.

TERESA IZQUIERDO or Doña Teresa Izquierdo was a great image of the Peruvian gastronomy and by it, she was honoured all over the country. She is respected as a figure to the culinary Peruvian culture. The vice-president of the subcommittee of gastronomy of the CCL, Adolfo Perret, demonstrated that Teresa Izquierdo to the age of 74 years, continues being an example continuing like a woman, like mother and like chef for her cooperation and conservation in the Peruvian food. Teresa Izquierdo has been awarderd many times for her excelent food, and nothing less than for the Peruvian State, since she has could contain the recipes and technologies of the traditional Peruvian cuisine. She inaugurated her restaurant to which she named “La Esquina Que No Conoces", and it is considered to be a heritage of the Peruvian gastronomy. Adolfo Perret, indicated that doña teresa has devoted herself to the Creole cuisine publishing and teaching, not only the local dishes but also the inputs of our variety.

TOSHIRO KONISHI has an original style of the cuisine "Creole - Japanese", he combines it as nobody. He is an owner of a restaurant in Lima that has become a place to go and eat mandatorily since his food does not stop amazing. Toshiro was born in the country of the rising sun and began to get in love with the gastronomy with only 5 years of age. His culinary art is a connection between original and the unique of the ingredients and thinner methods of the Japanese cuisine following the culinary western custom. After having travelled greatly, his place selected to open his first restaurant was in Lima - Peru. Nowadays the Toshiros Sushi administers Bar is placed in the hotel Sheraton. Between the sushi and the sashimis are two of his plates more asked by the residents and tourists. The experts suggest to support the suggestions of the chef and to prove the offers of the out-standing product of the day. Now he is determined to open a restaurant in Spain, in which he wants that they find out about the Peruvian cebiche.

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