Peruvian culinary arts are recognized by connoisseurs of international cuisine as one of the most varied and delicious in the world.
Executive Chef of Sumaq Machu Picchu Hotel
Carlos Pardo Figueroa was born in Lima, capital of Peru. From a young age he showed a remarkable interest in cooking, so from 2005 to 2007 he began his studies at the University Le Cordon Bleu Peru. That extended his interest in Peruvian cuisine and specialization in various cuisines worldwide.
Following his experience and studies in renowned restaurants, Carlos Pardo Figueroa expanded his culinary skills on Peruvian food, novoandina, Italian, French and Nikkei. He worked in prestigious venues such as: the Green restaurant Golf los Incas, in Rafael Restaurant Rafael Osterling, Canaletto Italian Restaurant in Holland America Line cruise (Carnival of the line), among others.
Their knowledge and skills in the culinary arts led him to exert teaching parallel with the course of culinary techniques in European, French and Peruvian cuisine in the prestigious Universidad San Ignacio de Loyola from 2012 to the present.
With all that power and secrets in the kitchen, the chef Carlos Pardo Qunuq Restaurant reflects his passion and philosophy of his professional growth.
Resident Chef at Qunuq Restaurant
Ribelino Alegría Peña was born in Curahuasi, Province of Abancay (Apurímac). His love for cooking since he was a child was stronger. His great motivation came from his mother Mrs. Nicolaza Alegría; her traditional food from his Apurimac teachings left a significant mark in Ribelino about cooking.
Ribelino joined Sumaq in 2008, when the hotel was celebrating its first year of operations. His first job was as a kitchen assistant, remaining in that position for 2 years. His talent demanded his promotion and in the third year Ribelino was already working as a cook.
His identification with the hotel and the local products, coupled with the experience gained over the years, made him the new resident chef of the hotel.
He said that among his passions is to support the hotel in the search for new inputs from sustainable suppliers that are based in the communities of Cusco and Apurimac.
In Cusco, for example, he has visited Qusipata where he found 3 types of organic strawberries and cherry tomatoes, which he frequently purchases for dishes offered at the restaurant. He also found Piric in Ollantaytambo where he buys edible flowers, herbs for teas or Quillabamba where he purchases juicy oranges, bananas, and passion fruit.
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