diageo & jonny walker Grau invited me to a coffee, reminiscing about his time as executive chef. He shared an invitation to an event with natural wines at his pizzeria, a few days before I’d had my first orange wine so I couldn’t dismiss the offer. The invitation sounded intriguing, and I was in a […]
ceviches First time we went over was an invitation that Soledad from Diageo made to us for helping him register some of the new dishes on the menu. First time working with Virginia and Emperatriz as sous-in charge. And also to visit to supervise some cocktail pics Diago’s Latam ambassador Bruno Ferrari came over. A
mise en place As a big fan of Japanese food, I remember eating a delicious batayaki at Hanzo’s restaurant in Monterrico. I also tried the unique, refreshing menthol taste of purple shiso basil over that restaurant. Little did I know that the name “Ache” came from Hajime’s initials. The menu is full of umami flavors,
titulo Icho the director and La California Producer requested us to dress the table as it would appear in the brunch meal. The Colombian Family—dad, mom, and two girls—share dishes on the table in a small kitchen with pink tiles and yellow shelves made by Victor Bionica. After AI suggestions and palette approval, we chose
dim sum I went to Seoul a decade ago and couldn’t forget that kimchi smell even in the subway. I got kids with a woman in love of Korean food and raised in a Korean house in Bogotá. And in some more years, Gogi grills and extra crispy chicken with kimchi mayo ended up being
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dim sum In Lima, food is an inalienable right, a ritual celebrated in every bite. Chifa, is the perfect fusion of Chinese Sichuan tradition and local inputs, that stands out in this gastronomic universe where there are more chifas than pollo a la brasa places. insumos orientales Madam Tusan, a project designed by Gastón Acurio