Presentation
Quitu Project
Recovery of a culinary heritage which, if nothing is done, could be lose, is the leitmotiv of Juan Sebastián Pérez's cuisine. A chef at the service of culinary identity.
He took a great interest in cuisine from an early age, and trained at Le Cordon Bleu and an international trajectory that did not prevent him from continuing to find out about his own country, and so when he returned to Ecuador he packed his bags again to embark on a trip of gastronomic and social discovery.
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