Photography Juan Andrés García  Chef Ambassador. Cook & Chef Institute
There is no good dish without good input, no modern world without good tradition, nor good cooking without the best utensils. That is why I always go for BERGNER: sophisticated design, high performance and suitable for any dish.

Juan Andrés García

Signature Chef

Aspirant to the 'Rocoto de ORO' after coming first in the Young Chef competition organised by APEGA at MISTURA 2012.

I studied a degree in cooking in Lima, Peru.
I have participated in various culinary festivals and events both in and out of Peru. I have represented Peruvian cuisine in countries such as Chile, Bolivia, Argentina, the United States...

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Aspirant to the 'Rocoto de ORO' after coming first in the Young Chef competition organised by APEGA at MISTURA 2012.

I studied a degree in cooking in Lima, Peru.
I have participated in various culinary festivals and events both in and out of Peru. I have represented Peruvian cuisine in countries such as Chile, Bolivia, Argentina, the United States (Washington DC, New York) and Japan (Tokyo). 
Nowadays, I live in Chile and I am the chef at the Sarita Colonia restaurant, which opened in 2014.
 
Book
Title: 'Ayara – Madre quinua' (Mother Quinoa) 
Author: Flavio Solórzano
Published: 2013

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Recipes. The Cook & Chef Institute
 
Recipes by Juan Andrés García
News Chef Ambassador. The Cook & Chef Institute News Chef Ambassador. The Cook & Chef Institute

JUAN ANDRES GARCIA

Photography news JUAN ANDRES GARCIA

I love eating ceviche, I enjoy making it.

News Chef Ambassador. The Cook & Chef Institute