World's 50 Best
Astrid Gutsche
- Discipline
- World's 50 Best
Made By record
Awards & recognition
1 total
1 winner
Portrait of Astrid Gutsche
i. Biography
Pastry practice here is defined by a compact set of coordinates: classical training in Paris, a 1994 Lima founding, and desserts built with memory as a working material rather than decoration. “Chocolate was really part of my childhood, I can ́t remember a single day without it.” Astrid has said.
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Classic pastry discipline sets the base: Astrid Gutsche trained at Le Cordon Bleu in Paris before applying that precision inside one of Latin America’s defining dining rooms. At Astrid y Gastón, where Astrid is co-founder and pastry chef (since 1994), the dessert work remains part of the restaurant’s identity because it is controlled, exacting, and tied to the house from its foundation.
Where They Are Now
Pastry leadership at group scale requires consistency across formats without detaching the work from its source. Across Acurio Restaurantes, Astrid leads the pastry team for the different brands, connecting the founding work at Astrid&Gastón with a broader responsibility inside the restaurant group. Continuity is the useful measure here: Paris as technical grounding, Lima as the founding stage, and the pastry program as the durable line through the work.
Honors
Recognition has followed the pastry work itself: Astrid's honors include Latin America’s Best Pastry Chef (2015).
FAQ
Asked of Astrid
What is Astrid Gutsche's current role?
As of 2026, Astrid Gutsche is owner and founding partner.
Where did Astrid Gutsche train or study?
Astrid Gutsche trained at Le Cordon Bleu in Paris.
What recognition has Astrid Gutsche received?
Latin America’s Best Pastry Chef (2015).
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Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
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