Peruvian Chef Carlos Altamirano Opens New Restaurant

Carlos Altamirano has opened his eighth restaurant, Altamirano, in San Francisco's NoPa neighborhood, showcasing a blend of traditional Peruvian cuisine with local ingredients and global flavors. The chef emphasizes his personal connection to this project, offering inventive dishes like Sophi sashimi, which features tuna tataki presented under a smoke-filled dome. Meanwhile, Seleni Grajales, principal of the Santa Martha Government Primary School in Belize, transformed the school's meal program by establishing a garden and kitchen, ensuring students receive nutritious meals and enhancing their learning about food production. Santiago Lastra is preparing to launch Fonda, a contemporary Mexican restaurant in London, building on the success of his previous establishment, KOL, which received a Michelin star and ranked highly in the World's 50 Best Restaurants list. Lastly, chef Fermín Núñez reflects on his journey in the culinary world, emphasizing the revival of traditional Mexican dishes in fine dining, inspired by mentors like René Ortiz. These stories illustrate the fusion of cultural heritage and culinary innovation across different regions.