Arriving in Australia from the heart of Peru on New Years Eve 2006, chef Alejandro Saravia has embraced the melting pot of cultures in Australia, adding his own Peruvian influence to the food industry. “I hope Australia will enjoy what I have to offer!” says Alejandro.
“A friend called to tell me that the food business was growing very fast in Australia but no-one was introducing Peruvian food. I seized the opportunity to introduce modern Peruvian haute cuisine, marrying Peruvian recipes with local Australian ingredients,” says Alejandro. “I went to every market, deli, small goods store and restaurant to learn about the different cultural influences in the Australian food business. To discover what appeals to the Australian palate I have worked at a variety of Sydney restaurants and venues.”
Working as a chef, Alejandro spent the last eight years travelling the world, indulging in and engaging with an array of foods and cultures. Growing up in Peru, South America, Alejandro was introduced to the strong flavours and variety of ingredients of Peruvian cuisine from an early age. Drawing inspiration from memories of his grandmother’s cooking, Alejandro says, “You will be able to taste the divine essence of Peru”.
Alejandro is proud to be part of what he describes as a ‘Gastronomic Revolution’ that has recently evolved out of Peru. A highly qualified chef, Alejandro has worked at esteemed venues in Peru, Europe including Fat Duck (London) or Le Ambassadors (Paris) and at many well known Sydney establishments as well as Pier Restaurant, Salon Blanc (Woolloomooloo), Opera Bar (Sydney) and as Sous Chef at Sails Restaurant at Lavender (Lavender Bay).
“A taste of PERú” is the result of Alejandro’s passion fuelled by dedication and skill. Alejandro introduces Peruvian flavors in Sydney with his Degustation nights of Modern Peruvian cuisine, Cooking Classes and Gourmet tours to Peru.
Alejandro also played a significant role exhibiting his talents at “Peruvian Fiesta at the Intercontinental” (2008) and the Maritime Museum “Food Festival Lima City of Kings” (2008) and “Food Festival Pacific on a Plate” (2007) or as part of the Electrolux Cooking School in Melbourne with Peruvian Master Classes (2010).