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Where Americans and Peruvians Living Abroad Connect to Peru

Lucky You, San Francisco: The Acurio Empire Has Arrived!

with 2 comments

gaston-acurioOne of Peru’s greatest cuisine treasures is Gaston Acurio. A native Peruvian chef, his unmatched vision and superior quality while preparing the food has just arrived this fall in San Francisco, CA (and now I am feeling SO envious to be in the East Coast!). This is his first restaurant in the U.S.

Acurio just opened this fall La Mar Cebicheria Peruana (means The Sea Peruvian Cebiche Restaurant) in the newly renovated Pier 1 1/2 – just north of the Ferry Building. It’s been said that the rear of the restaurant will open onto the marina. Similar to his La Mar restaurant in Lima, Peru, the menu includes “classic Peruvian dishes and ingredients, such as potatoes, tomatoes and chiles, as well as pastas combined with seafood and chile-infused sauces, all adapted to Northern California’s sensibility and ingredients”, as the San Francisco Chronicle reports. Other La Mar restaurants around the world are in Mexico, Costa Rica, and Chile.

This week, the Chronicle also reported chef Jose Luis de Cossío left to return to Andina, the Peruvian restaurant in Portland where he was executive chef before coming to La Mar. Taking his position will be chef Victoriano Lopez, the head chef for all of Acurio’s operations, who helped design the menu and has been at La Mar since it opened in Peru.

And if you want to get to learn more about this “next super chef “, check out his Conde Nast profile story, which states:

Acurio is the most famous chef you’ve never heard of. In the last five years, the 41-year-old has emerged as a celebrity south of the equator: He has more than a dozen high-end restaurants in Peru, with outposts in Mexico, Panama, Chile, Ecuador, Venezuela, Panama, Colombia, and even Spain, plus a comfort-food chain, two fast-food franchises, a culinary school in Lima, a luxury eco-hotel opening next year, and a hit cooking show that plays constantly on Peruvian TV. Acurio’s businesses reportedly made $65 million in 2007, and revenues are expected to nearly double to $120 million in 2008.

So I guess I will either better start planning that trip to San Fran pretty soon…or start working on pitching him the idea to get a La Mar in the Nation’s Capital. Uhhhh…can’t wait!

And thanks to Marcelo Pimentel, my dear friend and correspondent for sending us the scoop from Lima, Peru.

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Written by Catherine Castro

November 29, 2008 at 7:16 am

2 Responses

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  1. es increible como el manager y la maitre ambos mexicanos dan un servicio de muy mala calidad a todos los latinos y especialmente a los peruanos que no tienen pelo rubio u ojos verdes o azules ,e incluso quieren combinar nuestro pisco como si fuera tequila.dando un concepto erroneo del sabor y la calidad de un buen trago corto o largo.pienso que esta gente le esta dando muy mala reputacion a nuestra cocina y a la calidad de nuestros tragos.cambiando a este gente ,lograremos realmente introducir la real calidad de nuestra gastronomia.en ese hermoso restaurant en san francisco.

    dagobertocabezas

    August 8, 2009 at 12:11 am

  2. Con todo el respeto que se merecen, felicidades a todos a esten gran trabajo en conjuntoy porsupuesto al gran Mariscal Gaston.pronto estare de viaje para San francisco y ojala me den la oportunidad de compartir y gozar de la cocina en todo su aspecto. llego en plan de estudio, pero tambien en plan de trabajo. Ojala me den la oportunidad, gracias se lo agradecere.

    CARLOS CASTILLO

    February 21, 2011 at 4:15 pm


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