In the early 2000’s, following advice of my hero; my father; I began to study the career of Systems Engineer, but my passion for food grew stronger during my early 20’s. As a result of this I decided to leave engineering and pursue my dream as a Chef.

Since my early days growing up in Peru, I have been introduced to a world of the strong flavours and a variety of tasty ingredients, that the Peruvian Cuisine is; that magical place up in the mountains or down near the sea, where a combination of 500 years of History are resumed in countless traditional dishes. That same History that brought to my country; a diverse variety of cultures creating what is presently the basis of our cuisine.

As a graduate of Le Cordon Bleu Peru, College of Culinary Arts, I consider myself as an innovative and highly talented Chef with strong combination of culinary experience and management skills. I have experience in making outstanding dishes in four & five Star hotels and leading restaurants and
I have received training from Chefs of various five star hotels and Michelin Star Restaurants.

In 2008 I joined Rydges Hotels & Resorts, and worked as a Sous Chef in the CBD Restaurant; a little 80 seat fine-dining restaurant where I put all of my experience and creativity into practise.

In 2012 I took a new challenge as Head Chef of the award-winning See Restaurant in the beautiful Sunshine Coast where I catered for the most up class clientele and ran constant wine degustation, being awarded “Best Fine-Dining 2013″ in our region by the Australian Good Food & Travel Guide

Now 2014 is time for a new challenge, and I am about to embark in a new adventure by opening the first South American Restaurant in the Sunshine Coast with of course a predominant Peruvian Influence, where I intend to keep building a name for myself and, as an Ambassador of my country, join the Gastronomic Revolution called Peruvian Cuisine.