Our training- Giancarlo Zapata, Executive Chef Born in Lima, Perú: I began my culinary career at the Lima Hotel Marriot, expanding my roles to cook, chef, kitchen supervisor, and a two-year course of study at the prestigious Le Cordon Bleu. Subsequently, I worked as Chef in Japanese, Mediterranean, Italian, and French restaurants. Marleny Chávez, Pastry Chef Born in Huánuco and raised in Lima: While working at the Hotel Gran Flamingo in Punta Cana, I discovered my talent for creating the pastries that had long been enticing my sweet tooth. In Le Cordon Bleu pastry classes, I honed those techniques into delicate, delicious desserts. We followed our passion to Sacramento when recruited to be Head Chef and Pastry Chef at the first Peruvian restaurant in the area.
