Sep 12, 2008 5:25 pm US/Pacific
Peruvian Chef Brings His Touch to SF Waterfront
Native Peruvian Jose Luis de Cossio, first executive chef at Gaston Acurio's acclaimed La Mar Cebicheria in Lima is now bringing his love of Peruvian cuisine to San Francisco's waterfront.
He is now the chef de cuisine at the restaurant's first United States outpost located at Pier 1 1/2. The restaurant and its pisco bar are scheduled to open in late September.
De Cossio's introduction to and love of his nation's cuisine began at a young age in the beachfront town of Chiclayo, where his caretaker prepared various Peruvian specialties, such as ceviches, fish stews, causa and more.
A childhood passion for surfing allowed him to travel and taste the ceviche specialties from towns along the coastline, heightening his interest in local cuisine.
While a student at the University of Lima studying industrial engineering, De Cassio began an apprenticeship at a local French restaurant, his first foray into restaurant kitchens. Given his lifelong love of food and newfound passion for cooking, he decided to switch his direction to learn classic techniques at The Culinary Institute Los Andes.
During his studies, De Cassio apprenticed at several renowned Lima restaurants and four-star hotels, including Acurio's acclaimed Gastón y Astrid and Coque Ossio, where he learned to fuse Peruvian food with French, Italian and Japanese influences. Following graduation, a trip to Australia led to an apprenticeship with an Italian chef.
De Cassio has run his own catering company, served as a pastry chef at the Lima Country Club and has even worked for a Norwegian Cruise company.
In 2004, De Cassio's return to Lima marked another opportunity to work with Acurio, on the very first location of Lima's La Mar Cebicheria.
As the head chef, De Cassio created hot and cold dishes that represented modern takes on the local specialties of Peruvian coastal cuisine. De Cassio's expertise and passion helped to make the new restaurant one of the most successful in Lima.
De Cassio was soon approached by the owners of Andina in Portland, and accepted the opportunity to become the Peruvian restaurant's executive chef. While there, he experimented with local, seasonal produce and was invited to cook at the James Beard House in New York City.
His new role in opening La Mar Cebicheria in San Francisco marks another successful partnership with Acurio. At the new restaurant, De Cassio will continue to create groundbreaking Peruvian coastal cuisine using only the freshest ingredients.
