Vegan Chef

Peruvian cuisine is a 500 year fusion of Inca, Spanish, African, Chinese, and Japanese cultures, and I learned to cook traditional Peruvian dishes from my mom. Now, after transitioning to a plant-based diet, I cook vegan Peruvian dishes.

Pre-Vegan Cooking Classes & Pop-up Dinners
Between 2011-2018, before turning vegan, I taught Peruvian cooking classes at a community cooking school in San Francisco. I also taught a masterclass on food of the Andes in Boston, and did a series of pop-up dinners in New Orleans.

Transitioning to a Plant-Based Diet
After decades of cooking Peruvian dishes with animal protein, I came to a crossroads and transitioned to a plant-based diet. The motivation was my health and passion for long-distance running on mountain trails.

For many years, it seemed that as a runner, I could eat whatever I wanted. But after suffering an injury, a regular diet was not supporting my recovery. Instead, I gained weight and couldn’t run like I used to.

Then, I read “Eat & Run” by vegan runner Scott Jurek, and everything changed. Almost overnight, I gave up animal protein, and began to loose weight. Stronger, leaner, and healthier, I was able to run again.

But I wondered if I could give up the traditional Peruvian comfort food I grew up with, and realized I didn’t have to. I could enjoy learning to cook Peruvian food again—this time with plant-based ingredients.