From a small restaurant in Lima to a gastronomic empire present in twelve countries, Gastón Acurio has led the Peruvian culinary revolutionelevating his country’s cuisine to the status of a global phenomenon. Although its beginnings were unconventional. Born in the womb … From a family that expected him to become a lawyer, Acurio found his true passion in gastronomy at a very young age. “My most exciting moment was going to a restaurant with my parents: I collected the menus and, at home, devoured my grandmother’s cookbooks,” he recalls.
Despite starting law studies in Madrid to please his family, he could not resist the call of the kitchen. Inspired by the imposing figure of renowned Basque chef Juan Mari Arzak, Acurio made the brave decision to abandon his career and follow his true calling. secretly enrolling in a hotel school.
Later, his training at Le Cordon Bleu in Paris not only provided him with the necessary technical skills, but also introduced him to Astrid Gutschea pastry chef who would become his wife and culinary partner shortly after.
Together They opened Astrid & Gastón in Lima in 1994, initially offering classic French cuisine. But the real turn in Acurio’s career came when he set out to explore and celebrate the flavors of his homeland: «At the beginning of the 2000s we decided to devote ourselves to the search for a contemporary Peruvian cuisineembracing not only the products of Peru, but also the different influences that Peruvian communities of diverse origins have contributed to our gastronomy,” recalls the chef days before attending Madrid Fusión 2025, where shares the stage with Dabiz Muños to talk about ceviches.
Sea bass and artichoke ceviche from Gastón Acurio
This decision transformed Astrid & Gastón and catapulted Peruvian cuisine to the world stage. «Like any cuisine that begins to become known, there is always a dish that becomes the flagship and that leads the way. It was pasta with Italy, sushi with Japanese cuisine; In our case, without a doubt, it has been the ceviche,” the chef tells ABC.
The most famous Peruvian chef
With 71 restaurants spread across ten countriesAcurio’s international expansion has been impressive. Maintaining the authenticity of Peruvian cuisine abroad is a challenge that he approaches with creativity and respect for local ingredients. “Traveling kitchens carry four or five essential ingredients to enhance the authentic flavor of their dishes,” he explains. And he adds: «the Japanese make it with nori seaweed, soy and wasabi; the Thai one brings its curries and coconut milk; the Spanish ham, paprika and olive oil. In the case of Peruvian cuisine, We travel with yellow chili, rocoto, panca chili, purple corn, pisco and some more. With them we can build the universe of classic dishes with authenticity.
The chef’s impact on the global perception of Peru has been profound. In recent years, Peruvian gastronomy has been a source of unity and pride for the nation, a powerful tourist attraction and an important promoter of its products, its culture and its image internationally. Through his creativity and dedication, Acurio has helped redefine the cultural identity of an entire country from the plate.
The young aspiring lawyer who ended up becoming a culinary ambassador is a testament to the transformative power of following one’s calling and celebrating cultural roots.
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