Renzo Garibaldi

The Path

Training at University San Ignacio de Loyola gave Renzo Garibaldi a base in precision and craft. That discipline shows in the work that followed: measured, exacting, and attentive to the material in front of him. His career points toward a focused position on meat as the central subject, not a supporting one. Since 2013, Renzo Garibaldi has been chef of Osso Carniceria y Salumeria, and since 2017 he has also served as executive chef of Osso San Isidro. Those dates mark a long continuity in Lima, where the work has held to a clear point of view instead of chasing novelty.

The Work Today

At OSSO in Lima, the menu stays close to a compact vocabulary of beef dishes. That narrow range is part of the method: each plate can carry more weight when the cut, temperature, seasoning, and smoke are allowed to register cleanly. OAD has identified the steak tartare as one of the signature dishes at Osso Carniceria. It is a preparation with little to hide behind, where texture, cut, seasoning, and temperature are exposed at once. Carpaccio at OSSO in Lima is described as thin smoked beef slices with chimichurri vinaigrette and capers. Smoke, herb, acid, fat, and salt are all in play, but the dish stays controlled and direct.

Signature

Renzo's signature dishes include steak tartare and Carpaccio.

In Their Words “I use that knowledge every day in my kitchen, not only the techniques I learned but also the way of thinking about ingredients and the respect for the products.”

Acclaim

OAD’s identification of the steak tartare as a signature at Osso Carniceria puts the emphasis on precision rather than ornament. That reading fits the larger arc: University San Ignacio de Loyola, and a sustained project around meat in Lima.