Chef
Gaston Acurio
- Discipline
- Chef
Made By record
Awards & recognition
2 total
2 winners
Portrait of Gaston Acurio
i. Biography
He frames cuisine as shared inheritance, with Gaston Acurio describing Peruvian food as something carried through families and homes, then extended outward as part of a wider movement. The work sits in the use of cuisine as a public language: something rooted locally, then shared.
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The Essentials Peruvian cuisine is the field, with ceviche as the specific craft focus tied to Gaston Acurio.
In Their Words “It’s a story of love about mixing. It’s a beautiful story of love because at the beginning, of course, our grandfathers didn’t want to mix together; they wanted to keep their own tradition and keep the culture.” “We became part of a movement in Peru. We realised that we had an opportunity to share our cuisine with the world and to give something that was deeply ingrained in our families and homes.”
FAQ
Asked of Gaston
What is Gaston Acurio's current role?
As of 2026, peruvian.
What is Gaston Acurio known for?
Peruvian cuisine.
What recognition has Gaston Acurio received?
America Economía — Entrepreneur of the Year (2005).
The Sunday email
Read about chefs like Gaston Acurio in the Sunday email.
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.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.