Peruvian Food Promotion With Guest Chef, Eduardo Enrique Montes Traverso, At Intercontinental Bali Resort

Published 30 May 2017   

Bella Cucina restaurant at InterContinental Bali Resort was proud to host a series of well-attended gastronomic wine-pairing dinners and cooking classes in May, showcasing the outstanding creations of guest chef Eduardo Enrique Montes Traverso, from Peru.

Chef Eduardo began his culinary career in 2007. By 2012, he had worked his way up through the ranks to open the celebrated Chef Jaime Pesaque’s ‘Calle del Medio Restaurant’ in Cusco, Peru, in the role of Executive Chef. Chef Eduardo has since moved across borders, through Pesaque’s restaurant empire, as a global ambassador of Peruvian food. He proudly introduced the new concept of Peruvian cuisine to Asia in 2013 as Executive Chef of Mayta Restaurant, Hong Kong, and in 2016, he was appointed Corporate Chef of Mayta Restaurant, Dubai, bringing contemporary Peruvian food to the United Arab Emirates. His exciting menus are based on tradition, the season, and the best regional ingredients.

Chef Eduardo’s à la carte and set menus featured beautifully presented dishes, such as Peru’s flagship, ‘Ceviche Mixto’, containing sparklingly-fresh raw seafood marinated in a piquant dressing with squid ink, sweet potato puree, crispy shallots, scallop foam and the delicious ingredient known as ‘leche de tigre’ or tiger’s milk. Other dishes included ‘Chupe de Cangrejo’, which is a crab stew with corn, rice, fava beans, poached egg and chilli oil, followed by the delectable Mango Suspiro, which is a fresh twist on a classic known as ‘Sigh of Lima’, comprising condensed milk and mango draped with port-infused meringue.

Meanwhile, Indonesia’s most famous celebrity chef, Farah Quinn, brought some extra sparkle to the Gala Dinner on the opening night.

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