Mother Nature has been kind to Peruvian chefs and cooks over the years and thus fuelled their creativity and quest for great taste. Going to Cusco was an extraordinary trip; San Pedro Market is a place of wonder for any cook and food lover.

History is very important in our cuisine. I have always revered our heritage and treasured our past as it gives us a grounding about where we came from, and where we are going. It helps us understand the reason behind what we are doing, why we are doing it and gives us a guide.

I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.

The Pisco Sour is uplifting, refreshing and a real pick me up - that's why many are saying that it's set to take over mojitos. I think its even better. Tastier, edgier, more refreshing and healthier with its higher vitamin C content.

Due to the vast amount of shrimps we like eating in Peru, its true that we need to control our desires and those of our fellow tourists who are coming to our restaurants more and more making Peru a top dining out destination in the world.

Known as the 'mother grain' for its balanced nutritional value, it has a high quality protein, high fibre content, minerals and plenty of vitamins. If compared to other similar grains in its category, then quinoa wins hands down; its power is impressive.

In Peru, New Year's Eve is not only about the party, it's about making sure you start 2013 with the right food to eat. Don't be surprised if after midnight you start seeing people running around the block with a suitcase - they aren't lost - it's one of our several New Year's rituals.