With its distinct, worldly flavors, Peru has risen to popularity as the gastronomic capital of the globe. A cuisine comprised of a unique marriage of expat influences drawing heavily from its Chinese and Japanese inhabitants, the culinary scene has seen a resurgence in this Novoandina-style of cooking – a modern take on indigenous food preparation utilized by many of the world’s top restaurants. A cuisine formally foreign to the San Diego dining landscape, a colorful Peruvian rotisserie and cevicheria named Pisco will find a home in Point Loma’s Liberty Station neighborhood within a 5,000 square-foot indoor-outdoor eatery helmed by Executive Chef/Partner, Emmanuel Piqueras, and San Diego-based restaurateur, Sami Ladeki.
The launch of Pisco ushers in a West Coast welcome to Peruvian culinary ambassador Executive Chef/Partner Emmanuel Piqueras, who hails most recently from New York City as the host and co-producer of Sabor y Fusion, a popular Peruvian cooking show on Latin America’s largest international cable network. Born in Lima to a prominent Peruvian family—his father, a renowned sociologist, and his mother, Lima’s first elected female mayor—Piqueras began his professional career in 1994 at the young age of 22 working with influential chef Don Cucho La Rosa at his Lima Restaurant, Pantagruel.
Upon graduating from Lima’s Le Cordon Bleu in 1999, Piqueras moved to Spain to train alongside one of the great masters of New Basque cuisine, Chef Juan Mari Arzak, at his San Sebastian culinary mecca, Arzak (Michelin Guide Three Stars; World’s 50 Best Restaurants). In 2003, Piqueras began traveling the U.S. by way of Peruvian cuisine, where he would go on to lead the kitchens as Executive Chef of Andina (Portland, OR), Mixtura (Seattle, WA), Limon (San Francisco, CA), and Panca (New York City, NY) among others. He’s received critical acclaim and has been prominently featured in Food & Wine Magazine as a Peruvian chef to watch in 2005 and by Restaurant Hospitality Magazine as one of “RH’s Rising Stars.” As an ambassador of Peru, through Promperú, the national tourism board in the U.S. and Canada, Piqueras has had the honor of cooking for several celebrities and dignitaries, including former U.S. President Jimmy Carter, the First Lady of Peru as well as the Queen of Spain.
Drawing from Peru’s oldest culinary traditions to create innovative dishes, Piqueras is helping to spark a new interest in Peruvian cuisine in America. Now, as Executive Chef/Partner of Pisco, Piqueras is excited to introduce a new Peruvian-inspired concept to San Diego through dishes influenced by indigenous agriculture, ingredients, and ancient cooking techniques.
“San Diego brings back memories of my home in Lima – the ocean, the ambiance, and the abundance of local fisherman and farmers. Just like Peru, San Diego is a cultural melting pot, and a place that focuses on fresh produce and proteins, which is what we are incorporating with our pollo a la brasa and ceviche – two Peruvian specialties that will remain at the heart of our menu at Pisco” – Emmanuel Piqueras
Piqueras makes a worthy business partner for respected Southern California restaurateur, Sami Ladeki, whose recent travels overseas introduced him to the multicolored world of Peruvian cooking. An ardent supporter of authenticity, Ladeki has teamed up with Piqueras to develop a menu of Peruvian specialties complimented by San Diego’s largest selection of Pisco-driven cocktails (Pisco being the national spirit of Peru). Pisco will also feature a selection of South American wines and beers.
Pisco plans to open its doors to the public on July 27th, 2017. Additional details on the menu and plans for The Fiestas Patrias, Peru’s Independence Day celebration on July 28th will be released as we near the opening. The restaurant will be located in Liberty Station at 2401 Truxtun Rd #102. For more information about Pisco, please visit www.PiscoRotisserie.com or follow Pisco on Facebook and Instagram.