Javier Morante
Corporate Chef

Javier wants to enhance the Casa Andina experience even more by enriching the area of food – his specialty. Javier marvels at the fact that Alma, includes local regional gastronomical dishes on its menu at each of its destinies.

He decided to study and become a chef at the School of Chefs of the Universidad San Ignacio de Loyola, Lima, Peru and take a number of specialized courses at the Culinary Institute of America (CIA) in the United States.

Javier has a wide range of national and international experience.

He apprenticed at Astrid & Gastón in 1999; was sous-chef at Rondevous Saddle and Steamboat Springs Colorado, United States and interned at Beau Rivage Casino & Resort – an MGM chain in the Gulf of Mexico.

In February 2007, Javier was appointed Head Chef of El Olivar Restaurant – the Bar at the Sonesta Hotel in El Olivar, in Lima, Peru. He also organized a week of Peruvian food at one of Breeze Hotel’s restaurants (Brazil).

Coque Ossio
Consulting Chef

When he was a university business major, he became attracted to the adrenaline in front of the stove – the adrenaline that encouraged him to study at the Culinary Institute of America in New York.

Later, he worked with world-renown chefs such as Eric Ripert and Jean-Georges Vongerichten (two Frenchmen who came to the Big Apple separately and who became successful in their own right), and when visiting Paris, he apprenticed at the L’Arpege (three Michelin stars).

His personality and creativity help him create an singular style of cuisine based on local offerings, which was reflected in the restaurants that he opened in sequence: in Lima, La Bombonniere, and in the Imperial City of Cusco – under the conglomerate Cusco Restaurants – the well-known Map Café, Inka Grill, Pacha Papa, Greens, and Incanto Ristorante.

Coque made his TV debut as the chef of Con Sabor a Peru [With a Peruvian Flavor] on the Elgourmet.com channel.