Every few months twelve rising star chefs from around Argentina get together. They discuss ingredients and gauchos, wine and sustainability. Most importantly they cook. The alliance of young chefs, called GAJO (Gastronomía Argentina Joven), intends to elevate Argentinean cuisine beyond beef. They do this by educating producers, chefs, and waiters so that as a unit they can ensure high quality food and reasonable prices in every part of the country.
Gastón Acurio is Peru’s most famous chef and arguably the best-known Peruvian in the world. The son of a senator, Acurio went to study law in Madrid, Spain, but had a change of heart and went to Paris to Le Cordon Bleu culinary school. His first restaurant, Astrid y Gaston, was an instant success in Lima and it soon spurred satellite restaurants around Latin America and other chains based on the various types of Peruvian cuisine. The growth in popularity of Peruvian cuisine around the world in the past decade would not have been possible without him. Here is a list of Acurio’s vast restaurant empire around the world:
Rafael Osterling (www.rafaelosterling.com) is a Lima culinary name on par with Gaston Acurio and a growing number of restaurants to match the celebuchef. Satellites of his Rafael restaurant in Lima have opened this year in Bogota and Puerto Madero (Buenos Aires) amid lots of hype, so his Cusco restaurant, Bistrot 370, has opened relatively under the radar. If you were in Cusco and weren’t looking for it, you probably wouldn’t even know it was there.