A Peruvian Chef Finding his Path of what He Loves the Most: Cooking

 

follows his intuition as he draws on the local Peruvian culinary scene in New York.

Through his personal interpretations of ingredients and flavour combinations, Chef Ezequiel Valencia has forged a style of his own. He has absorbed his Peruvian cultural heritage and that of the chefs with whom he trained, and now follows his intuition as he draws on the local Peruvian culinary scene in New York.

Born in an Andean valley in the Ancash region of Peru, Chef Valencia started his long culinary experiences in the city of Lima learning from some of the most prestigious restaurant in the country. These experiences enabled him to find the path of what he loved the most: cooking.

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Inspired by a Peruvian cuisine that expresses itself freely

Inspired by the landscape of his hometown village, the use of indigenous ingredients, and the importance of heritage, Chef Valencia invents colourful, vibrant dishes that play with textures and bold contrasts. His vision is of that a chef must be content to interpret nature's generosity. Naturalness cuisine respects the original flavour of each product.

Sourcing the best ingredients has become his obsession and his main inspiration which united with his great sensibility, creativity and mastery of technique, brings him a Peruvian cuisine that expresses itself freely.

 
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