Alejandro Saravia's Profile

Chef Alejandro Saravia
RECIPES
Recipe
Mushroom Meat Loaf
Restaurants:
His cheeky half grin, tanned skin and dark hair may be the first thing you'll notice about Alejandro Saravia, but, and this may come as a shock, once you have tasted a morsel of his food, this is what you'll remember for years to come.

Alejandro grew up in Peru, South America where he was introduced to the strong flavours of Peruvian cuisine, which he continues to be influenced by in his cooking today. Alejandro then spent eight years travelling the world working as a chef, engaging and indulging in an array of foods and cultures.

It is during this time that Alejandro developed his impressive culinary resume with a list of esteemed venues in Peru and also in Europe – including Heston Blumenthal's Fat Duck in the UK and Les Ambassadeurs in Paris, as well as many well known Sydney establishments, such as Pier Restaurant, Salon Blanc in Woolloomooloo, Opera Bar and as Sous Chef at Sails Restaurant at Lavender in Lavender Bay.

Alejandro has also pursued a career on his own, running "A taste of PERú", a company which demonstrates and educates foodies in the ingredients, flavours and cooking methods of Peru and Latin America. He has hosted a series of degustation nights of Modern Peruvian Cuisine while also running cooking classes and gourmet tours to his home country.

In 2011 Alejandro opened MORENA restaurant in Sydney in the ultra-cool postcode of 2010. The menu at MORENA showcased fine-dining dishes that drew on a variety of flavours from Latin America and Peru.

Alejandro can now be found in Melbourne working the kitchen at Pastuoso. This Peruvian crowd-pleaser is from the same team behind Argentine grill San Telmo.

Alejandro's love and passion for his native country can only be described as contagious, and he aims to educate Australians on the vibrancy and variation of Latin American haute cuisine and the flavours and ingredients of Peru.
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