Two chefs on our culinary team, Cláudio Cardoso and John Um, are researching the cuisine of Peru in Lima!
Excitement was in abundance on day one. They attended the Mistura food festival and took notes on a number of Peruvian-style street food dishes. John left his mark at the event by writing “Come to SUSHISAMBA” on the communal blackboard.
For lunch they dined on the Peruvian version of roast pork, chancho al palo. To prepare this dish, whole pigs are butchered and cooked over smoky wood. Chef John likens the process to using the Japanese robata, but with the addition of fresh wood.
Over the course of this trip, our chefs aim to explore ingredients native to Peru and try a number of restaurants. They intend to have all their senses on alert to create lasting memories and develop new ideas. We can’t wait to see what they encounter next!