Known for his creative menus, Chef Rafael Piqueras unites traditional Peruvian cuisine with contemporary international culinary technique. At Sumaq Hotel Machu Picchu, he presents guests with a gastronomic journey thought the coastal, highland and jungle regions of Peru.
Born in Lima, Chef Piqueras worked in some of Peru’s most renowned restaurants while he was still quite young, then studied at the internationally prestigious Cordon Bleu school. Following that, he spent four and a half years cooking in Italy before returning to his native country. He immediately became a highly sought consultant and chef at many important hotels and restaurants, and was the first Latin American chef invited to participate in Madrid Fusion, one of the world’s largest culinary events. A respected author of two books on Peruvian cuisine, he has guided every detail of food preparation and presentation at Sumaq Machu Picchu Hotel.
