Esquire TV's Knife Fight finalist Chef Miguel Aguilar is chosen Culinary Curator at Perú Fusion 2019
Perú Fusion has chosen Chef Miguel Aguilar; winner of the Food Network’s TV’s show “Chopped” and a finalist of Esquire TV's “Knife Fight” as the Culinary Curator for their signature’s flagship event: Perú Fusion | Grand Tasting 2019. The Grand Tasting event will once again present guests with unprecedented access to an afternoon of all you can eat, drink and savor from an array of artisan craft beer, creative and traditional pastries, and tasting dishes that celebrate and explore the new face of Peruvian gastronomy in the United States. The event is to be held at 18 Label Studios on October 27, 2019 in Montclair, New Jersey.
As the event’s curator, Chef Aguilar has developed this year’s culinary theme inspired on the fact that Perú has been voted the World’s Best Culinary Destination for its 7th consecutive year. So, what could be more interesting than to discover Peruvian gastronomy through a unique tasting of “The 15 Peruvian iconic dishes that you must try before you die”. “Food is about exploration and learning—and trying a new food is an ideal way to shock your taste buds and open your mind”, says Aguilar.
Chef Aguilar’s creativity will lead the way of a group of participating chefs as they each create a contemporary take of this iconic list of Peru’s most popular dishes for all our attending audience.
Chef Miguel Aguilar is the Executive Chef and owner of Surfish Bistro in Brooklyn, New York. Trained by Iron Chef Bobby Flay, Chef Aguilar developed a passion for the gourmet cuisine of his native Peru. Born in Lima to a family of exceptional cooks – it is no surprise that Chef Aguilar brings passion, innovation, and artistry of his heritage to his cooking.
A self-made cook fed by curiosity and eager to discover a world of new flavors, fragrance and textures through Peruvian gastronomy. His way of cooking doesn't settle with what is already in everyone's imagination about Peruvian cuisine. He is a chef who looks deeply into the unknown and into the forgotten to find a different way to embrace his culture. This has allowed him to cross the established borders and become a rebel in the kitchen.