Chef - Lima, PERU
"An advice to young chefs? First, if you are Peruvians, please don’t try to be Gastón. If you’re European, do not try to be Ferran! You have to find your own way of doing things. Second, you have to know that the new aesthetic in the restaurant business is not only flavour and presentation. Emotion, health, environment and ethical aspects are also an important part of this new aesthetic"