Juan Andrés Ugaz Cruz


We are the means by which our cuisine expresses itself. In the same way, we have BERGNER: utensils that serve as a prism that ensures the flavours, combinations and techniques flow out and meld together. The quality, precision and ability to express the best of our cuisine. Depth and shape



Chef and Baker with studies at the Tourism Training Centre (CENFOTUR). Degree in Social Sciences from the Pontificia Catholic University, Peru. Consultant for 'Promperú' on concepts and content at the Peru Fair, 'Mucho Gusto' and Gastronomic Tourism.

Business Ventures

Director of 'UGAZ CONSULTORES, Consultora Cocina, Identidad y Territorio SAC'. Responsible for developing methodologies and development proposals from regional cuisines. Over 40 interventions in central Peru in the last 6 years.

Kala Tanta: production plant designing and supplying breads to renowned restaurants, among them two Acurio Group brands; training youngsters at risk in society.

Interventions and experience

International consultant on projects related to public policies and food & nutritional safety. In Colombia with the Ministry of Development and Social Prosperity (DPS), member of the Platform for Biocultural and Territorial Diversity, which includes such institutions as Slow Food International, RIMISP & PROCASUR. In Chile with Corfo and the La Chimba Project: cooking with the senses in Atofagasta and the 'Picadas' Route in Cañete (Catholic University). In Bolivia in the shaping of the Gastronomic Integration Movement (MIGA), with Melting Pot and the Danish Embassy.

Researcher at San Martín de Porres University. Lecturer in the Diploma in 'Development of a Territory with a Cultural Identity' given by the Latin American Centre for Rural Development (RIMISP).


Founder member of the Peruvian Gastronomy Association (APEGA). Founder and member of the organising committee for the Mistura Fair.

Publications and personal achievements


  • Panes del Perú: El encuentro del Maíz y el Trigo (2007). [Peruvian Breads: An encounter between corn and wheat] 'With an introduction by Chef Ferrán Adriá and Spanish journalist Pau Arenós'.
  • Panadería Artesanal (2011)  [Traditional Breadmaking]
  • Dieta Andina (2012)  [The Andean Diet]
  • El Mundo del Pan (2014)  [The World of Bread]
  • Tiempo de Pescado (2015)  [Time for Fish]
  • Pescador cocinero (2016)  [Fisherman Cook]


Panes del Perú: El encuentro del Maíz y el Trigo (2007). [Peruvian Breads: An encounter between corn and wheat]

Gourmand Cookbook Award (best in the world in the category), London 2008.


The Cook & Chef Foundation is formed by relevant figures from international haute cuisine and young talent who share a vision of the world based on respect, on ethics, and on the good work of signature cooking.