I don’t often write about Peru’s mega celebrity chef Gaston Acurio. It’s not that I don’t like him, I’m a huge fan. Without him, Peru’s recent culinary boom would be nothing. Period. Rather I don’t write about him often because he gets enough attention that I try to direct some spotlight on some of the country’s other chefs like Rafael Osterling and Pedro Miguel Schiaffino. I love Gaston though. I love his show in Peru and keep meaning to buy the complete set of DVDs of the series. I love that his restaurants are wonderfully relevant to an international audience and that he always tries to bring attention to the diversity among Peruvian chefs and restaurants by going to and promoting the simplest places.
I was thrilled to learn today that Acurio is blogging about his exploits for El Comercio Peru as he ventures along the length of the Peruvian coast, from Tumbes to Tacna, visiting cevicherias (an article I’ve been trying to get assigned to write for some time; any takers?) as he makes a documentary about Peru’s national dish. He stops at little know restaurants and gets to know the chefs. Right now he’s still at the beginning of his adventure, in the far north near Tumbes.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.