i. Biography
The work is grounded in place: local, seasonal produce handled inside one of Barranco’s most particular hotel dining rooms, and translated into Contemporary Peruvian cuisine with a controlled international edge. Franco Hurtado’s cooking is built on restraint, not decoration; the plates read as deliberate, ingredient-led, and firmly within a modern Peruvian register.
The Path
Today, Franco Hurtado is chef of Hotel B - Relais & Châteaux. The title matters less than the kitchen it marks: a position inside a refined hotel setting in Barranco, where the room gives the cooking a clear frame. In that context, the details carry the weight — careful sourcing, seasonal attentiveness, and a contemporary reading of Peru that keeps elegance ahead of excess.
The Work Today
Paiche al Carbón is the clearest signature attached to his work. At Hotel B - Relais & Châteaux, it stands as a direct expression of the kitchen’s method: paiche, a native fish, brought to charcoal and set within a dining program centered on Peruvian produce and international fusion. It is a concise dish, but not a flat one; the technical control is visible, and the ingredients are allowed to stay legible. At Hotel B - Relais & Châteaux, the meal is shaped as much by setting as by service. Guests arrive at the patio, sit under the open sky, and encounter a kitchen focused on native ingredients and local, seasonal produce. That openness suits the food. Franco Hurtado’s cooking does not lean on spectacle; it builds through balance, texture, and the directness of Paiche al Carbón, where charcoal gives the fish a clean, elemental edge. Seen this way, the work is less about assertion than consistency: Contemporary Peruvian cuisine presented in a hotel dining room that knows how to hold attention without raising its voice. In a city with serious dining competition, Franco Hurtado’s post at Hotel B - Relais & Châteaux gives the kitchen a defined address and a clear point of view.
Career - chef — Hotel B - Relais & Châteaux, Barranco
Signature
Franco's signature dishes include Paiche al Carbón. It is the quickest read on the style: native, seasonal, precise, and comfortable in a setting where international fusion is handled with discipline rather than noise.
Acclaim
His work is identified through Contemporary Peruvian cuisine and through a named signature, Paiche al Carbón, rather than through a list of public awards. The recognition here is practical and sensory: the patio setting, the open sky, the meeting of native ingredients with local, seasonal produce, and the steadiness of a kitchen working with a clear point of view. In a city known for serious dining, Franco Hurtado’s role at Hotel B - Relais & Châteaux gives his cooking both a precise home and a distinct atmosphere.
FAQ What is Franco Hurtado's current role? As of 2026, Franco Hurtado is Executive Chef. What is Franco Hurtado known for? Contemporary Peruvian cuisine.
