La Mar by Gastón Acurio

Initially, Acurio aimed to fulfil his family's dream and become a lawyer. However, after two years at Madrid’s Universidad Complutense, he dropped out in 1989 to pursue his passion for cooking. He moved to Paris to study at Le Cordon Bleu, where he met Astrid Gutsche, who would become his wife and business partner. They moved to Lima and opened their first restaurant, Astrid y Gastón, in 1994. Originally, they served cuisine influenced by their French training but soon began to incorporate Peruvian techniques and ingredients, creating a modern Peruvian cuisine that balanced tradition with global influences.

Acurio now has a culinary presence in nine countries, with over 45 restaurants in the US, South and Central America, Europe, and the Middle East. Astrid y Gastón's success led to franchises in Chile, Colombia, Mexico, and Spain. They also expanded other brands, including La Mar, Tanta, Panchita, Chicha, Madam Tusan, Bachiche, and Papacho’s.

La Mar specializes in Peruvian ceviche with a focus on sustainability across its seven locations worldwide. Tanta serves traditional Peruvian comfort food in five cities, while Yakumanka offers international Peruvian cuisine in Barcelona, Mexico City, and Geneva. Astrid y Gastón has ranked in the top 20 of The World's 50 Best Restaurants list for three consecutive years and is also on the Latin America’s 50 Best Restaurants list alongside La Mar.

Restaurants

With a culinary empire that extends around the world, with many formats, Acurio represents Peruvian cuisine globally. La Mar, with locations in cities such as San Francisco, Miami, and Buenos Aires, is a cevichería that highlights Peru's seafood gastronomy.

Astrid y Gastón is the chef’s first restaurant, which has become a flagbearer for Peruvian cuisine globally. Meticulous attention to detail, free creativity, and an egalitarian approach to Peruvian culinary traditions makes it an exceptional restaurant that showcases all that is beautiful about Peruvian culture and cuisine.

Tanta offers a more casual dining experience, focusing on Peruvian comfort food and can be found in cities such as Chicago and Barcelona. Panchita serves traditional Peruvian street food and barbecue, while Madam Tusan blends Peruvian and Chinese cuisines, reflecting Peru's Chifa tradition. These diverse dining establishments showcase the rich variety of Peruvian cuisine, each bringing a unique taste of the country to the international culinary scene.

Acurio's influence extends beyond just his restaurants; he is a passionate advocate for Peruvian ingredients and culinary techniques, often participating in global food festivals and culinary conferences. His commitment to promoting Peruvian culture through food has made him an influential figure in the culinary world, inspiring a new generation of chefs to explore and celebrate their culinary heritages.

Recipes and dishes

Acurio is not afraid to experiment and push the limits of Peruvian traditional cuisine, constantly striving to elevate it to something both modern and surprising. His culinary empire, which includes renowned restaurants such as La Mar and Astrid y Gastón, showcases his innovative approach to Peruvian flavors. At La Mar, diners can enjoy dishes like Nikkei-style deep-fried fish, which blends Japanese and Peruvian influences, while at Astrid y Gastón, Peking duck-style guinea pig, a creative take on a traditional Andean protein, is a standout dish.

Acurio's passion for Peruvian cuisine goes beyond his inventive dishes. He shared with Fine Dining Lovers his aspiration for global recognition of Peruvian flavors, saying he “dreams every day, that the world will one day embrace Peruvian flavors in their souls and when this happens, make a contribution to celebrate food diversity as truly a weapon for peace, love, and respect between each other.” This vision highlights his belief in the power of food to bring people together and foster mutual understanding and respect.

With Peruvian cuisine currently at the pinnacle of global fine dining, Acurio’s dream is well on its way to being realized. His dedication and innovative spirit have played a significant role in propelling Peruvian food to international acclaim, making it a celebrated and influential part of the culinary world. Through his work, Acurio has not only elevated Peruvian cuisine but also contributed to a broader appreciation of food as a unifying force in our diverse world.

Oka was born and raised in Lima, Peru, of Japanese descent. His culinary journey began when he went to study at Lima's Universidad San Ignacio de Loyola, where a chance meeting brought him into contact with chef Gastón Acurio, who agreed to let him complete his required internship at Astrid y Gastón. The meeting proved fateful, and Acurio became Oka’s mentor, employer, and personal friend. After graduating from culinary school, Oka spent a year as a line cook at Japanese restaurant Ichi Ban, before joining Acurio at Tanta to learn the ropes of running a restaurant. Two years later, he opened his own restaurant, Sogo Room Bar & Restaurant, but left after just six months, feeling he needed more time to learn before becoming an entrepreneur or boss.  

Acurio welcomed him back with open arms, putting him to work on opening the first La Mar Cebicheria in 2005. It proved such a success that he opened another in Mexico City, which became his home for three and half years. Oka continued expanding the La Mar empire with restaurants in Bogotá, Colombia, and later San Francisco. Eventually, Oka’s La Mar adventures brought him to Miami, where he settled. He remains Executive Chef at La Mar by Gastón Acurio, Mandarin Oriental.

Restaurant(s)

Oka is significant in Peruvian chef Gastón Acurio's culinary empire and leads cuisine at the renowned La Mar restaurants. La Mar by Gaston Acurio, Mandarin Oriental has become one of the most remarkable and desirable restaurants in Miami, a city known for its lively and varied culinary scene. La Mar has earned plaudits for its amazing dishes and inventive takes on traditional Peruvian food.

Miami, with its heady cultural mix and thriving fine-dining scene is the perfect place for Oka to showcase his culinary artistry. His cooking reflects the vibrancy of the environment in which he works, with bold, strong flavors and surprising, artful presentations. At the heart of the menu is Oka's deep appreciation for Peru’s native culinary traditions, from indigenous cooking methods to unique regional ingredients, woven together with an international profile, incorporating his many travels and experiences. La Mar has become an institution representing Peruvian cooking, but it is also a vibrant, busy, and fun place to be and eat out in Miami.

Recipes and dishes

At La Mar, Oka has helped shape modern Peruvian Nikkei cuisine. His innovative approach and creative flair have significantly influenced and inspired many other chefs working within this culinary space. Oka's unique ability to blend traditional Peruvian ingredients with Japanese techniques has led to the creation of dishes that are distinctive and representative of this fusion cuisine. One of his most notable contributions is his interpretation of the traditional Peruvian dish, causa. Oka's version features a long cylinder shape, presented with a vibrant and colorful array of ingredients, showcasing his meticulous attention to detail and aesthetic sensibility. This particular dish has become a signature and a defining dish of Peruvian Nikkei cuisine. Oka's causa has gained international acclaim, appearing on menus globally wherever Peruvian cuisine is celebrated. His work at La Mar continues to set the standard for Nikkei, pushing the boundaries of culinary creativity and inspiring a new generation of chefs to explore and innovate within the Peruvian Nikkei tradition. Through culinary artistry, Oka has established himself as a key influence in global gastronomy.