Published on October 16 2012.
Central, Lima, Peru & Lima, London, UK
Virgilio is a former pro skateboarder turned chef who is redefining traditional Peruvian cooking using lessons learnt from 10 years of travelling across the globe and working in places like Spain’s El Raco Can Fabe and Astrid Y Gaston. Another mission is to highlight the great diversity of produce in Peru.
Visit thanks to The Aylesbury Restaurant & Rooftop
Q. Who did you learn to cook from?
A. My grandmother and mother. Professionally, I learned a lot from my travels. I cooked in many restaurants to be able to afford to travel.
Q. What grows in your backyard?
A. Native herbs from the Amazon and Andes.
Q. Name the one ingredient you can't live without and how you would cook it?
A. Maca root. Sliced, some olive oil, and ready!
Q. What's your favourite dish on the menu right now?
A. Bay scallops with taperiba fruit “tiger’s milk”.
Q. What do you do when you're not in the kitchen cooking?
A. I take time to read, and I also enjoy visiting my potter.
Q. No 1 cooking tip for the amateur cook?
A. Just let the product be the recipe.
Q. What are you looking forward to experiencing in Melbourne?
A. Sharing our things with cooks and people. I am very aware that different cultures will meet, so the chance to learn is huge. And, of course, to show what we do here in Central, Lima, Peru.