Chef Pedro Miguel Schiaffino has earned a name for himself as a researcher and innovator for his use of products from the Peruvian Amazon never before used in haute cuisine. In his quest for innovating with ingredients and flavors, Pedro Miguel is one of the representatives of “the new culinary revolution” coming out of the Amazon Jungle’s pantry. From exotic fruit to fish from the planet’s richest river and lake ecosystem, Schiaffino explores his country’s biodiversity and natural resources to create contemporary dishes that enliven an impressive signature cuisine.
Educated in the Culinary Institute of America (CIA), New York, the Italian Culinary Institute for Foreigners (ICIF) and Castiglioni d’Asti, Piemonte, Schiaffino worked at various Italian restaurants before returning to Peru: Dal Pescatore (Canneto sul’Oglio, Mantova), La Locanda dell’Angelo (Ameglio, La Spezia) and El Pinnocchio (Borgomanero, Novara), this last managed by Piero Bertinotti, considered a major influence because of his cooking style.
In 2006, the Government of Peru honored him with the “Manka” for his contributions to the development of Peruvian cuisine. The creativity of his restaurant MALABAR was highlighted in 2009 by Food & Wine magazine as one of the twenty most interesting culinary experiences on the planet, and in 2010 his Bar was elected one of the 10 best in the world by the same publication. That same year, La Academia Internacional de Gastronomía recognized his work with the Chef L’Avenir Award.
Besides his work in MALABAR, Chef Schiaffino currently manages the restaurant Amaz, and his catering company Schiaffino Gastronomika.
Describe your culinary philosophy in4words…
Flavour, sustainable, responsible, local
What is your greatest inspiration?
The biodiversity of my country.
If you could take a plane ride to anyrestaurant in the world, just for one meal, where would you go?
What four things would you take to a desert island?
Knife, mirror, chili seeds and fish hooks.
- #11 | Malabar|Latin America’s 50 Best Restaurants, 2014
- Chef L’Avenir | La Academia Internacional de Gastronomia, 2010
Camino Real 101
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