Traveling for food is a new passion point with global travelers on the move. The kings and queens of cuisine around the world inspire us to eat with adventure no matter where we are—and what better place to indulge than in food-centric Lima, Peru. This week on CHEF TALK, TravelSquire introduces you to Peruvian Chef Carlos Testino.
Meet Carlos Testino, founder of Lima 27:
Carlos Testino is a Peruvian chef who enjoys fusing traditional Peruvian cuisine with contemporary techniques and ingredients. He is the founding partner of Lima 27, chosen as one of “The 10 Best of Everything” from National Geographic. The restaurant reflects Carlos’ experiences traveling and that’s what has nurtured his evolution as a chef. “To innovate you need to travel,” he says. Currently, as part of the Aramburú Matriz Group, he is implementing Isidro – Bistró Limeño, a Peruvian bistro with French touches and Celeste – Solar, a cocktail and sharing plates bar for the newly opened Hyatt Centric San Isidro Lima.
Q. What city or country would you choose right now for a great culinary experience?
A. If I must choose a city other than Lima, I would say Barcelona for the incredible quality and variety of ingredients you can find there. Another aspect that surprises me a lot is their culinary technique, always cutting edge and highlighting the best products they have on hand.
Q. What is your favorite international food?
A. It’s difficult to pick just one because I truly enjoy Peruvian Creole, Japanese, French and Thai food a lot. But if I had to choose one, it would be Japanese cuisine, since it focuses on highlighting the quality of a product as it is presented raw with no other ingredients overshadowing it.
Q. What is your “go to” restaurant when you’re not working?
A. Honestly, I don’t have a favorite restaurant because when I’m not working, I’m usually trying new places to see the ideas and creativity behind them.
Q. What is your favorite restaurant for a special occasion or to have a real culinary experience?
A. I just returned from Barcelona where I discovered three restaurants that I found incredible: “Disfrutar,” “Enigma,” and “Estimar.” What impressed me most about them is the level of quality of their ingredients and the level of creativity they present to highlight the featured product. When in New York, one of the restaurants I usually go to is Shuko, also Japanese food.
Q. What is your favorite dish that you like to prepare?
A. I like preparing seafood and dishes incorporating marine life. My starting point is always the featured product and how to prepare it, whether it is a sashimi or something more elaborate. For example, on a recent fishing and diving trip in Miami, I prepared several dishes with the catch of the day such as tuna sliders with foie gras mascarpone and roasted pineapple, and a hog fish ceviche.
Q. What ingredient can you find in your country that you can’t find anywhere else?
A. I would say that in general, it’s very hard to find fresh Peruvian ingredients abroad. Some ingredients such as: “aji amarillo,” “rocoto,” and “huacatay” can be found frozen or in paste form, but not fresh. One ingredient that I have not been able to find anywhere abroad is Peruvian lime.
Follow Chef Carlos and his delicious creations on Instagram @CTestino.