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.
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.
Profile updated July 2026
FAQ
Asked of Franco
What is Franco Hurtado's current role?
As of 2026, Franco Hurtado is Executive Chef.
What is Franco Hurtado known for?
Contemporary Peruvian cuisine.
