Pedro Miguel Schiaffino (Perú)
Chef Pedro Miguel Schiaffino has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon never before used in haute cuisine. In his quest for innovating with ingredients and flavors, Pedro Miguel is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry. From exotic fruit to fish from the planet’s richest river and lake ecosystem, Schiaffino explores his country’s biodiversity and natural resources to create contemporary dishes that enliven an impressive signature cuisine.
 |
| Pedro Miguel Schiaffino is one of "The World's Most Influential, creative and important Chefs" |
Chef Pedro Miguel Schiaffino has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon never before used in haute cuisine. In his quest for innovating with ingredients and flavors, Pedro Miguel is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry. From exotic fruit to fish from the planet’s richest river and lake ecosystem, Schiaffino explores his country’s biodiversity and natural resources to create contemporary dishes that enliven an impressive signature cuisine.
Educated
in the Culinary Institute of America (CIA), New York, the Italian
Culinary Institute for Foreigners (ICIF) and Castiglioni d’Asti,
Piemonte, Schiaffino worked at various Italian restaurants before
returning to Peru: Dal Pescatore (Canneto sul’Oglio, Mantova), La
Locanda dell’Angelo (Ameglio, La Spezia) and El Pinnocchio (Borgomanero,
Novara), this last managed by Piero Bertinotti, considered a major
influence because of his cooking style.
In
2006, the Government of Peru honored him with the “Manka” for his
contributions to the development of Peruvian cuisine. The creativity of
his restaurant MALABAR was highlighted in 2009 by Food & Wine
magazine as one of the twenty most interesting culinary experiences on
the planet, and in 2010 his Bar was elected one of the 10 best in the
world by the same publication. That same year, La Academia Internacional
de Gastronomía recognized his work with the Chef L’Avenir Award.
Besides
his work in MALABAR, Chef Schiaffino currently manages La Pescadería,
with two locations in Lima, and his catering company Schiaffino
Gastronomika. He also gives Food & Beverage consulting services to
the Hotel Sol y Luna in Valle Sagrado, Cusco, and the luxury cruise ship
Aqua Expeditions that sails on the Amazon River in Iquitos, Peru.
ref.Areceta, royalty spain London
