For more than 20 years I worked as a food journalist, writing about Peru’s top restaurants and chefs, but also about its wonderful products and tireless producers. That gave me a full understanding of the process—from farm to table. My cooking, like my country, is a blend of cultures: native, Creole, Asian, Amazonian, and European. I enjoy preparing curries and stews, sauces and fresh dishes, always aiming for a balance between healthy, affordable, and flavorful.
Certifications: ServSafe Food Handler
For more than 20 years I worked as a food journalist, writing about Peru’s top restaurants and chefs, but also about its wonderful products and tireless producers. That gave me a full understanding of the process—from farm to table. My cooking, like my country, is a blend of cultures: native, Creole, Asian, Amazonian, and European. I enjoy preparing curries and stews, sauces and fresh dishes, always aiming for a balance between healthy, affordable, and flavorful.
Certifications: ServSafe Food Handler
