Head Chef & Kitchen Manager Hank Costello
After two years in the position of sous chef, Hank Costello assumed the role of kitchen manager at Andina in 2009, and of Andina's head chef in the year following.
He has since overseen the growth and training of an extraordinary kitchen team,
fluent in the techniques and history of Peruvian cuisine, and constantly responsive
to the particular spirit that informs the restaurant as a whole. Costello's
earliest formative experiences in fine cuisine began in the Castilla region of Spain,
where he learned from family and friends the craft and tastes of Spanish gastronomy.
With ten-years training in the culinary arts, Costello's bilingual, bicultural,
and executive experiences contribute to the range of his activity at Andina.
He has fostered close relationships with local farmers in order to find
and grow fresh Peruvian ingredients amenable to the western climate.
In 2010, in the company of Andina's founder, Peter Platt, Costello traveled
to Peru to study and work with leading chefs in Lima and Cuzco, including Coque Ossio,
Pedro Miguel Schiaffino, and the kitchen team at La Huaca Pucllana.
An untiringly curious and inventive learner in all matters of cuisine,
both local and Peruvian, Costello continues to draw deeply from this journey to Peru's
political and cultural capitals, which are at once the country's
gastronomical centers. Costello has for many years also owned and operated a catering business
which focuses on local, healthy foods. A native of Piedmont, California, Costello resides with his wife in Sherwood, Ore.
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.
Former Chef: Jose Luis de Cossio
A native Peruvian, Jose Luis de Cossio de La Puene was an 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 Rodriguez de Platt
to understand the complexities of Novoandina 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, Wash.
and continues to build relationships with area farmers and growers.