Meet our Staff
Brief description about yourself
I’m an executive chef at Aranwa Cusco Boutique Hotel. I’m responsible and hardworking. I love of my job and my team. I love to spend time with my family and travel when we can do it.
When did you know you wanted to become a chef?
I was studying environmental engineering at Agraria University (UNALM), when I started working in a kitchen restaurant. It was the first time I went inside a kitchen, a whole new world. Then I decided to be a chef.
What was your first restaurant job?
At Warren’s Lobster House Restaurant in Kittery-Maine, in the U.S. I started like a steward for one year then I was trained on the different areas in the restaurant.
What do you like the most about the hotel?
The staff, it’s very strong team, we try to help and support each other if someone needs some help.
What city has the best culinary scene in Perú?
There are too many places for me: Arequipa, Chiclayo, Lima, Cusco, Iquitos, Ica, Piura, Huancayo, etc. I think every place in Peru has its own personality as in cuisine; like chupe de camarones in Arequipa or Duck with rice in Chiclayo or Ceviche in Piura or Pachamanca in Huancayo or Cusquenian lechon in Cusco. I can tell thousand of more dishes and regions. I think all Peru has the best culinary scene for me.
What is your favorite dish at Mishti Mestizo Restaurant?
My favorite dish is alpaca tenderloin roll stuffed with Andean cheese in port wine and Peruvian elderberry sauce with creamy yellow potato cylinders and gorgonzola cheese.
What advice would you give a new chef?
Only the cook’s imagination is the limit.