USING PERUvian INGREDIENTS CORRECTLY WILL TRANSFORM YOUR DISHES INTO AN EXPERIENCE.

Jose was born in Lima Peru, he always had a dream of traveling around the world. His mom Isabel taught him how to prepare the basic meals while he was growing up, he also learned how to cook from his grandmother Dora. Still young he found many flavors in a traditional dish called PACHAMANCA (which is an old Peruvian platter from the Andean  Mountains). His father, grandfather and uncles used to cook Pachamanca in the backyard using an artisanal oven. He traveled to Sincos and Tarma (Andean towns) where he had the best Pachamanca and found delicious flavours. After this experience, his love for food and cuisine began.

Jose attended the Culinary School, Cenfotur in Barranco, a bohemian area in Lima Peru. He was already working in kitchens before going to The Culinary School. He had many positions in his career: Dishwasher, Cook’s helper, 2nd Cook, 1st Cook, Lead cook, Line cook, Garde Manger Chef, Sous Chef, Executive Sous Chef, Head Chef, Principal Chef, Chef de Partie, Chef Cuisinier, Executive Chef, and Private Chef. He did almost all in a professional kitchen which gave him the training and experience in Peru and abroad.

During his Culinary Career, he worked in many cities in Latin America, North America, The Caribbean & other countries. Having the pleasure of working in 5 star Hotels, Casinos, Restaurants, Schools, Hospitals, Catering companies, etc. Also he had the amazing experience of being a Chef de Partie and Waiter learning how to manage the front of the house and the back of the house in a Line Cruise Ship. Working long Shifts of 12 to 15 hours a day makes you stronger, a diverse cook.

In 2012 he decided to chose Canada as a 2nd home. He came as a Professional Skilled worker, Chef de Cuisine. Starting off as a Chef Cuisinier in Quebec City he then moved to Montreal two years later where he was hired as an Executive Sous Chef in the South Shore. Here he was required to design a new concept of tropical food with the Executive Chef at Oasis Surf that is located in the Quartier Dix 30, which became very successful. He also cooked for the International Airlines catering here in Montreal with high standards of quality. Chef Jose is all about quality and has shown this through his experience and passion for food while he worked as part of a Catering Film Company that serves the Films Production companies here in Canada.

Now, Chef Jose with all his rich experience of 23 years, shares the Peruvian flavors in different ways, and always the best way to learn about different cultures, is tasting and experiencing the food. Here he hopes to share his love and passion for his country with the rest. Jose never will forget his mentor, Chef Michael Glander, thanking him in each service that he provides. He was an amazing American Chef from Kansas at The Hollywood Casino Charlestown Races, “ Rest in Peace Mike.”

Jose cooks for passion not for fame, always trying to help others to perform better dishes using Peruvian ingredients if required. He was awarded with the 3rd national position of Peruvian Cuisine in Peru at the San Ignacio de Loyola Chef School, Vida Peru, Interbank and the El Comercio Journal gave him the award in 2005. For Jose "being a Peruvian professional cook - Chef” is more than cooking just for fun ...it’s about mixing the right ingredients without affecting the original flavor and that is a big responsibility...." For him the ingredients are the stars of each plate that's why the products being used deserve respect. “Being a Peruvian Chef is not a game, it’s about the real love for his heritage, traditions, biodiversity and his family.

Explore a bit of Peru introducing flavors, dishes, ingredients in your daily food or your restaurant. Jose can give you a hand to make your concept, or idea better. Never is too late to improve new thing in your menu, but using Peruvian ingredients or techniques will improve your customers experience.