Kiwicha Ambassador ‍

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Renowned chef who bases his culinary proposal on the reinterpretation of healthy diet from a modern, creative and fresh approach, looking the intensity of flavors and balance between the ingredients of his creations.
With more than 12 years of experience in multiple Michellin star restaurants in Spain and France, Francesco returns to Lima to start his own project "Francesco Delfino Atelier Gastronomico".
In the 2019, he began his new project named "Barba Negra", in which the traditional techniques and respect for the product merged with a modern and fresh proposal.

Professional in chocolate with more than 18 years of experience

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Professional in chocolate with more than 18 years of experience, being an instructor in various social fields, pastry and chocolate teacher in different institutions and specialist in chocolate tasting.
Defender and promoter of Peruvian cocoa and creator of “XOCOLATL”, Peruvian chocolate boutique.

Innovation Director of Nova School

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Innovation Director of Nova School, Bakery and Pastry professional training center, and instructor in bakery with 25 years of experience in research and development of bakery, pastry and related products.
Representative of “Peru Ambassadeurs Du Pain” and Member of the Peruvian Bakery Team, which won the third place in the Best of Mondial du Pain, China 2018 and winner of the "Nutritional Bread" category of the World Cup of Bread, France 2013.

Ambassador Chef of the US MEAT EXPORT FEDERATION for South America

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Culinary arts professional at the Mausi Sebess Institute in Buenos Aires, Argentina. In the 20 years of experience in the gastronomic sector he specialized in meat, which allowed him to work in different Latin America countries.
Some of the restaurants he worked are: Restaurante Lobo (Uruguay), Rincón argentine (Mexico), Alvear Hotel (Argentina), Carnal Steakhouse, Juicy Lucy and Bon Beef in Perú.

Founder of “Ccori Cocina Óptima”

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Renowned Peruvian chef with more than 16 years of experience in national and international food, ambassador of “cocina óptima” concept that has been transforming the way to seeing and interpreting the Peruvian cuisine.
Founder of “Ccori Cocina Óptima” an organization that promotes the optimization of foods in a sustainable way in order to dismiss the malnutrition in the world.

He has offered his culinary art in France, Spain, Mexico, Argentina, Chile and Denmark and is part of national initiatives such as “Hambre Cero” and global initiatives such as “Chef’s Manifesto” and WWF, respectively. Recently he published the first book in Peru about edible insects.

Founding chef of the restaurant "MALABAR"

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In addition to being one of the most recognized chefs in our country, Pedro Miguel Schiaffino has been researching Amazonian cuisine for more than fifteen years, works for the sustainability of our ecosystems and looks to integrate Peruvian cuisine to the rest of Peru and Latin America.
He studied at the Culinary Institute of America (CIA), in New York and at the Italian Culinary Institute for Foreigners.

“Malabar”, his first restaurant, is rank 38 in the list of the 50 best restaurants in Latin America. Then, he opens “AmaZ” which specializes in traditional Amazonian food. Pedro Miguel not only looks to delight the palate of his customers but also disseminate Peruvian art and culture.

Founder and director of "Paste101 – Aula de Pastelería”

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Peruvian pastry chef, winner of the StartUp Peru Biodiversity challenge with the “Taller Patisserie”, presenting the “Ruta de la Pastelería Sostenible” a project that seeks to value the products of northern agriculturist.
Represented Perú in the SIGEP worldwide championships in Milan and “Copa Maya” in Mexico.

Founder and director of "Paste101 – Aula de Pastelería” a place design to the "sweet world" teaching, where seek to do future generations of pastry chefs

Actually is the Advisor Chef of the Sumaq Machu Picchu Luxury Edition Hotel in Aguas Calientes

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Cuisine instructor of different academic programs from the Chefs School and the Hotel Management, Tourism and Gastronomy faculty of San Ignacio de Loyola University.
Bachelor in Culinary Art and Restaurant Management from the Paul Bocuse Institut in Lyon-France, cuisine technician at “Le Cordon Bleu” and is currently doing a master's degree in Restaurant Management and F&B.

Actually is the Advisor Chef of the Sumaq Machu Picchu Luxury Edition Hotel in Aguas Calientes, Cusco; speaker and master class of Peruvian cuisine in schools of foreign countries such as Malaysia and Holland, Sous-Chef in 5 star hotels such as the Hotel and Spa Golf Los Incas and the Sumaq Machu Picchu Hotel.

Pastry Instructor chef

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Graduated from the Hotel Management career of the Montemar-Lima Institute and the Master Class of the Lenôtre School in Paris. She has a master's degree in Entrepreneurial Management and a bachelor's degree in Culinary Art and Restaurant Management from the Paul Bocuse Institute in Lyon - France.
For 9 years she has been the Pastry Instructor chef of the different academic programs of the Chefs School and the Faculty of Hotel Management, Tourism and Gastronomy of the USIL.

She is accredited by the American Culinary Federation as “Executive Pastry Chef”.