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Gastón Acurio funda y promueve la Escuela de Cocina y Mozos de la Fundación Desarrollo Integral Nuevo Pachacútec, espacio para los jóvenes apasionados por la cocina y de fe inquebrantable.

productos de la Amazonía, de los Andes y del litoral peruano. En esta tarea de valorar y promover lo nuestro, nos
encontramos con la Marca Perú que, a través de sus múltiples campañas, busca promover el Perú hacia el mundo
para llevar la mayor cantidad de productos peruanos al
exterior.
Para Gastón Acurio, es necesario enamorarse del Perú
para ser un buen embajador y lograr que una Papa a la
Huancaína sea parte de la mesa de todo el mundo. Cuando esto suceda, entonces el Perú estará en el corazón de
todos. Por ahora, la Marca Perú es más valiosa que la
Marca Francia y esto no lo ha logrado ningún país en el
mundo.

Gastón Acuriois Peru’s best-known chef and is
considered one of the world’s most influential chefs.
His passion for Peruvian cuisine has been crowned with
success and applauded by thousands of young people
who regard him as an outstanding reference for achieving
our country’s great transformation through a powerful
social weapon: cuisine.
To Gastón Acurio, Peruvian cuisine has always existed
and it has always been as tasty and diverse. The only
thing we didn’t have before was the feeling of identifying
Peruvian cuisine as capable of competing with any other
cuisine in the world. Thanks to this new confidence, a
culinary movement was born that has provided people
with a sense of pride, whose result has been amazing.
From four to five pisco cellars we jumped to 400. At the
same time, culinary publications underwent a revolution:
from having four publications every five years, we went to
having Latin America’s largest production, with awards
for the world’s best cuisine books. Furthermore, we went

from having no culinary schools to having over 80, 000
young Peruvians studying culinary arts.
Chef Acurio’s constant and arduous working disseminating
Peruvian food inside and outside of the country has
managed to move us and convince us that Peruvian
cuisine is a tool for social inclusion that benefits all who
want to see in it a great growth opportunity. Moreover, it
has the power to strengthen our national identity and has
become a social phenomenon, as a great recipe to drive
Peru’s development.
As part of this intense feeling of turning opportunities
into a way for social integration, Gastón Acurio founded
and promoted the School for Culinary Arts and Waiters
of the Nuevo Pachacútec Comprehensive Development
Foundation, a place for young people who are passionate
about cuisine and have unwavering faith.
Peruvian cuisine hasa great potential for products from
the Peruvian jungle, Andes and coast, and as part of this
effort of appreciating and promoting our products we find
Marca Perú (the Peru brand), which through its multiple
campaigns seeks to attract the world’s attention towards
Peru while making Peruvian products known abroad.
To Gastón Acurio it is necessary to fall in love with Peru
in order to be a good ambassador of Peru. According to
him, it is also necessary to project that one day we will
have Papa a la Huancaína (a Peruvian salad of boiled
yellow potatoes in a delicious, spicy, creamy sauce called
Huancaína sauce) on tables throughout the world. When
this happens, Peru will be in the hearts of all people. Marca
Perú is already more valuable than the France brand,
something no other country in the world has achieved.