CURRENT CHEFS

Consulting Chef de Cuisine: Hernan Castañeda

A native of Lima, Hernán began his career at the restaurant Le Bistrot de Mes Fils under the tutelage of Maritsa Guiulfo and then later under her son, Coque Ossio, at the restaurant TAI.

Even as young apprentice, Hernan was already directing his culinary education towards developing a cuisine of his own. By winning the Gold Medal at Peru’s first National Culinary Competition in 2000, Hernán took a giant leap in that direction. His prize - a gastronomic tour through Brazil, Chile and Central America - taught him to appreciate the nuances of regional cuisine and the value of ‘mestizaje’ (the creative mixture of cultural influences) in his cooking.

Returning to Peru, Hernán embarked on learning the newly fashionable Novoandina cuisine and with his consummate skill and dedication ended up as the Chef at one its flagship restaurants, the MAP Café in Cuzco.

Hernán’s hard-earned and celebrated versatility in mastering the combination of various international cuisines earned him the opportunity to head the kitchen at La Poissonnerie, one of Lima’s most exclusive dining destinations located in the luxurious Orient Express Miraflores Park Hotel.

Now with 15 years of experience under his belt, Hernán can count as his mentors and master teachers such luminaries as Bernard Alain and Daniel Hebet (France), Michael Raas (Germany) and Marco Alban (Italy), all of whom have praised Hernán’s unique sensitivity and authentic touch. Such international recognition resulted in Hernán’s invitation this year to prepare a Festival of Peruvian Cuisine in Dubai.

Currently, Hernán is the invited Consulting Chef de Cuisine at andina restaurant. His leadership of the cooking team ensures a plentiful supply of creative and delicious preparations, all served with the skill, style and authentic touch one can only expect from Chef Castañeda.

 

Consulting Chef: Coque Ossio

Widely recognized as one of Lima’s top chefs, Coque Ossio has also demonstrated talent as a culinary entrepreneur, food stylist and professor. “My mother was a caterer so I was brought up in the kitchen,” says Coque. His mother, Marissa Guiulfo, is Lima’s premier caterer overseeing a thriving family business including a French bistro and patisserie, where Coque had his first culinary apprenticeship. Coque attended the Culinary Institute of America in New York City and completed his externship with celebrity chefs, Eric Ripert and Jean-Georges Vongerichten.

He also served apprenticeships in Paris at the three-star Michelin restaurant, Arpege, under Alain Passard, and in Italy at Ristorante Alle Murate. Coque returned to Lima as executive chef at Ambrosia, a French/Peruvian restaurant recognized by Conde Nast Traveler as one of the “50 Hot Tables” in 1999. Three years later, Coque opened his own restaurants, Punto G, Tai, and Map Café.

He is currently chef and owner of three new restaurants in Lima and Cuzco, the gastronomic consultant to a luxury hotel chain, a food stylist, known for his work in Tony Custer’s acclaimed Art of Peruvian Cuisine and professor at La Escuela de Chefs de la Universidad San Ignacio de Loyola.

 

Founding Chef: Emmanuel Piqueras Villarán

Emmanuel Piqueras Villaran, a native of Lima, Peru, was the founding chef of andina Restaurant when it opened in June 2003. Working closely with the Platt family, Piqueras created an innovative menu of modern Peruvian cuisine, called Novoandina. As the protégé of Don Cucho, one of Peru’s renowned culinary leaders, and a chef at Spain’s Arzak (Michelin 3-star), Piqueras brought new culinary techniques and presentation to andina’s menu.

Piqueras and his culinary team introduced a new type of cuisine to Oregon and received acclaim for its complex flavors and creative presentation. Under Piqueras’ lead, andina received the Oregonian’s Best Restaurant Award in 2005 and was recognized by Gourmet magazine as one of its "Big Deal" restaurants in October 2004.

 

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FORMER CHEFS

Former Chef: Jose Luis de Cossio

A native Peruvian, Jose Luis de Cossio de La Puene, 33, is former Executive Chef at Andina. Jose Luis represents a new wave of young chefs from Peru, spreading their culinary techniques throughout the world. Jose Luis brought more than 8 years of culinary experience both in Peru and abroad to his role at Andina. Previously Jose Luis headed the kitchen at La Mar, a hotspot in Lima, Peru owned by renowned chef and restauranteur Gaston Acurio. At the same time he ran an independent catering company. Jose Luis began his culinary career at several Peruvian restaurants before traveling abroad to apprentice at Frescos Restaurant in New South Wales, Australia. He is a graduate of the University of Lima and Los Andes Institute for culinary studies.

 

Former Chef: Amy Jermain

Amy Jermain trained in kitchens in Oregon and California, as well as France, where she apprenticed at L'Etoile, a bistro in the heart of Nice. She began her culinary career as Sous Chef at Marche in Eugene, Oregon, where she ws immersed in local, organic ingredients and began cultivating relationships with local farmers. In 1999, she moved to Portland under the tutelage of Greg Higgins, one of the "pioneers" of sustainable cuisine. After Higgins, Jermain was Chef de Cuisine at In Good Taste cooking school where she taught classes and oversaw the daily operations of the lunch bistro. Jermain also cooked at Paley's Place, Daily Cafe and Tabla, before assuming the Executive Chef position at Slow Bar in 2004. A creative mixture of volunteer work has supplemented Jermains culinary life-- from working on an avocado orchard in Maui, Hawaii to a stint in the kitchen at Berkeley's Chez Panisse and as wine steward at the International Pinot Noir Celebration.

Collaborting with Doris Platt de Rodriguez, owner of Andina, Jermain hoped to "elevate the appreciation and understanding of Peruvian food- the world's original fusion cuisine," using her local knowledge to enhance the marriage of Peru and Portland represented in the menu. A passionate believer in sustainable agriculture, Jermain has shared her "healthy eating" messge with children and low-income mothers in organizations from Campfire USA to the Chefs Collaborative. In her role as Executive Chef, Jermain brought a solid culinary foundation and a true commitment to incorporating sustainability into the unique flavors and presentations at Andina.

 

Former Executive Chef: Arran Stark

Arran Stark has a passion for “authentic” and sustainable foods with more than 15 years in the food industry. Prior to joining Andina in 2004, Stark worked kitchens around the country – from the private Glen Arven Country Club in Georgia to Wheatleigh Hotel and the Museum of Fine Arts in Massachusetts.  He also was an Assistant Chef Instructor at Capital Culinary Institute in Florida, where he taught the theoretical aspects of culinary arts.

Stark is a passionate believer in honest, wholesome food from the source and was drawn to Peruvian cuisine for its diversity of flavors and ingredients. At Andina, Stark worked closely with founding chef Emmanuel Piqueras Villaran and owner Doris Platt to understand the complexities of Novo Andina cuisine. Stark graduated from Le Cordon Bleu and the American Culinary Federation Institute. Committed to the local food community, Currently Stark lives and runs a catering company in Port Townsend and continues to build relationships with area farmers and growers.