The future of Peruvian Cuisine

December 13th, 2006

A recent interview of Peru’s most renowned chef, Gastón Acurio, illustrates quite well the worldwide potential of Peruvian cuisine. In the interview, appeared in klephblog, Peruvian celebrity Acurio explains his cooking philosophy and approach to Peruvian gastronomy, as well as reveals some of his plans for worldwide expansion.

“We are living in the middle of a gastronomic revolution” says Acurio, whose gastronomic empire includes upscale restaurant Astrid & Gaston (with restaurants in Lima, Quito, Santiago, Caracas, and Bogota), cebichería La Mar, sandwich-eatery Pasquale Hermanos, and T’anta, a market-style deli.

A revolution that has reached the United States: “In the last three years -continues the renowned chef- we have seen Peruvian restaurants emerge as some of the best restaurants in the United States. That has never happened before. We are seeing high-end fine-dining Peruvian restaurants opening in Seattle, San Francisco and Washington D.C.”.

You can read the complete interview here: part 1 and part 2.

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