World Renowned Peruvian Chefs Descend on New York City Armed with Charms of Top Global Culinary Destination

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PROMPERU Participation in Starchefs International Chefs Congress Showcases International Appeal and Gastronomic Innovation of Peru

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PROMPERU, the Peruvian Commission charged with the promotion of Peruvian Tourism and Export, will sponsor the Starchefs International Chefs Congress in New York City at Pier 57 this September. Heralded as the next global gastronomic destination, Peru has quickly gained recognition as a leader in international cuisine, spearheaded by famous chef ambassadors Gaston Acurio and Hector Solis. At this years Chef’s Congress, the cooking masters will present seminars on Peruvian cooking techniques and demonstrate the versatility and intricacies of indigenous Peruvian produce, quinoa and the aji amarillo chile in addition to celebrating the national spirit, Pisco.

Peru’s privileged geographic location makes it a country of great biodiversity, which allows it to take masterpieces to restaurant menus the world over. Its great variety of resources - seafood, grains (the United Nations designated 2013 as The International Year of Quinoa) and products from the coastal valleys, the Andean highlands and the Amazon region - inspire its unique and surprising culinary profile, which chefs have developed with mastery throughout generations. In 2012, Peru won the Best Culinary Destination at the World Travel Awards following on from their 2010 OAS (Organization of American States) recognition Cultural Heritage of the Americas for the World for their cuisine.

On Tuesday, October 1st, Chef Hector Solis will present a savory hands-on demonstration on the show’s main stage titled, The Ancient Art of Ceviche. Chef Gaston Acurio will follow later in the day on the main stage with his presentation, A Peruvian Empire Built on Passion. Featured at the Prom Peru booth will be a Peruvian Pisco bar with daily cocktail demonstrations. Restauranteur Richard Wu will oversee the cooking demonstrations showcasing the flexibility and uniqueness of the cuisine of Peru. A market zone displaying Peruvian products will also be added this year in addition to an information counter.

Conrado Falco, ‎Director at Peruvian Commercial Office in New York, speaking about PROMPERU’s participation at StarChefs commented, “Peru is a country that lives and breathes its gastronomy. The StarChefs International Chefs Congress is the ideal opportunity for Prom Peru to bring our passion to an international wealth of culinary influencers who gather every year at this unique event.”

The full schedule of Prom Peru’s participation at StarChef’s Congress is available at:

About PROMPERU: The Commission on the Promotion of Peru for Export and Tourism, PROMPERU is the Peruvian Government’s agency whose task is to articulate the initiatives of public and private institutions in order to promote tourism, exports and investment. In this regard, together with the Ministry of Foreign Trade and Tourism, PROMPERU has created the country Brand, a strategy which seeks to become a tool to spread the word about Peru.

About Gaston Acurio: Chef, writer, entrepreneur, and champion of Peruvian cuisine, Gaston Acurio is truly the gastronomic ambassador of Peru. With 33 restaurants in 12 countries, 20 publications in his portfolio, and a weekly cable TV show, Acurio has received worldwide acclaim for starting a gastronomical revolution in Peru. The goal at the forefront of all of his concepts, projects, and community organizations: to better promote the lives of all Peruvian people.

About Hector Solis: Third generation entrepreneur and restaurateur, Hector Solis pushes the boundaries of Peruvian cooking while relying heavily on indigenous ingredients like native chiles, heirloom potato varieties, chicha de jora (Peruvian corn beer), and most famously, his warm, fragrant ceviches. In addition to cooking and overseeing the Fiesta restaurant empire, Solis writes cookbooks and travels to important gastronomic events around the world, spreading the wealth of his culinary inheritance and becoming one of Peru’s greatest cultural exports.

About™, the magazine for culinary insiders, has been serving the restaurant industry since 1995.’s original culinary content is driven by in-person tastings and interviews across the world. Its mission is to catalyze culinary professionals’ success and give them the tools they need to overcome their specific challenges. In addition to featuring top chefs, pastry chefs, sommeliers, and mixologists,’s Culinary JobFinder is the leading job board connecting culinary and hospitality professionals to careers in the foodservice industry.™ features more than 30,000 published pages of original, chef-focused culinary content, and it generates traffic of over 30 million hits a month and has been nominated for Best Web Site for Food and Nutrition by the James Beard Foundation.

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Denise Finnegan
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