Miguel Aguilar

Trained by Iron Chef Bobby Flay, Chef Miguel developed a passion for the gourmet cuisine of his native Peru. Born in Lima to a family of exceptional cooks – his great grandfather introduced mussels to the Peruvian palate at the end of the 19th century – it is no surprise that Chef Miguel brings the passion, innovation, and artistry of his heritage to his cooking. Complementing fresh ingredients with flavors from around the world, his eclectic yet harmonious cuisine brings a dynamicperspective to classic techniques.

A self-made cook fed by curiosity and eager to discover a world of new flavors, fragrance and textures through Peruvian gastronomy. His way of cooking doesn’t settle with what is already in everyone’s imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown and into the forgotten to find a different way to embrace his culture. This has allowed him to cross the established borders and become a rebel in the kitchen.