"He introduced us to elements of the Novo Andean cuisine that we incorporated into our dishes. This by itself is unusual and speaks of the prominence and distinction that Emmanuel reached with us. … (He is) one of the best chefs that I have had the pleasure of working with." -Juan Mari Arzak

Today, Piqueras is at the forefront of Novo Andean cuisine in the United States, having served as the founding executive chef at Andina Restaurant in Portland, Oregon.

"One of his remarkable characteristics is that he is innovative, using locally produced ingredients to create outstanding dishes of his Peruvian homeland. Another unique characteristic Chef Piqueras brings ... is the ability to teach. He didn't come to town with a hand-picked cadre of seasoned veterans. Instead he trained and hired local culinarians and culinary students. Chef Piqueras is literally passing (on) the ancient wisdom of generations …" -Daniel Brophy, president, American Culinary Federation, Portland Chapter (2005)

Emmanuel Piqueras Villarán has been in love with food and cooking, particularly his native Peruvian cuisine, since he was a child on his grandfather's knee. Today, this 38 old Cordon Bleu-certified chef is making a big splash in the Big Apple, San Francisco bringing Peruvian fare to trend-edifying Manhattan. With the newly opened Panca, in New York's West Village, Piqueras stands at the forefront of Novo Andean cuisine, taking traditional Peruvian ingredients and applying modern styles and creativity to them. Yet out of love for the food, and for his country, this culinary rising star sees himself as not just a chef, but as a cultural ambassador as well. Thus, over the course of his young and distinction-laden career, Emmanuel Piqueras has made a mission of revitalizing heirloom dishes, of curating ancient recipes. In so doing, he has created a repertoire of wondrous recipes, some classical, most innovative, all painting vivid stories of family, tradition, and a beloved home.

Chef Piqueras began his training at the influential Lima restaurant Pantagruel, where Chef Cucho de la Rosa was instrumental in inventing Novo Andean cuisine. Piqueras then branched to San Sebastián, Spain, to apprentice at the Michelin three-star Restaurante Arzak, not only one of the best restaurants in Europe, but one of the best in the world.

His two-year tenure saw Andina selected as the Portland Oregonian's Restaurant of the Year. Restaurant Hospitality named him a Rising Star that same year. Epicurious magazine recognized him as "The Ambassador Bringing Novoandina Cuisine to (North) America," while Food & Wine nominated him as one of its "Best Young Chefs." Food & Wine also published a feature article in its monthly magazine about his significant achievements in native Andean cuisine, as well as five of his recipes in its "The Best Recipes 2005" cookbook. While in Portland, Piqueras even had the opportunity to cook for former President Jimmy Carter, who attended Annapolis with the Peruvian chef's grandfather.

In the meantime, Emmanuel has earned further raves as executive chef at Kirkland, Washington's Mixtura.

"Piqueras offers a Technicolor adventure in derring-do that melds indigenous ingredients with artful technique, bringing us a taste of what's currently captivating cosmopolitan Peruvians. As he did at Andina, Piqueras is offering his take on 'novo-Andean' cuisine, inspired by fresh seafood and a cornucopia of produce including choclo, yucca, lucuma, passion fruit and ajis - the colorful chile peppers essential to the cuisine." -Seattle Times restaurant critic Nancy Leson

Chef Piqueras grew up in Lima, Perú, with the Pacific Ocean and Andes Mountains as his playgrounds. His childhood memories include surfing, which he still loves to do, and cooking a vast variety of Peruvian foods. Perú's climate in South America makes it possible to grow a range of crops, including red potatoes and quinoa, a staple grain of the Incas. Exotic peppers, wild mushrooms, and spices are found in the Andes, while the ocean supplies abundant fish and seafood.

"Perú has so much to offer," says the surfer chef, who, like his homeland, brings a lot to the table. Eager to pay homage to his native country, Chef Piqueras is prepared to bring the world's attention to the rich culinary history of Perú with