Anthony Vasquez

Chef Anthony Vásquez's culinary philosophy is deeply rooted in an unwavering respect for the ocean's bounty, emphasizing hyper-fresh, local, and sustainably sourced products. His ethos, forged by extensive training at institutions like D'Gallia and Le Cordon Bleu Peru, revolves around elevating the simple yet profound flavors of Peruvian street food into a sophisticated, stylized dining experience. Vásquez champions the 'máxima expresión' of ceviche, tirelessly promoting its artistry. He is a pioneer in challenging perceptions, particularly in Argentina, by demonstrating that local Atlantic seafood is not only on par with Peruvian varieties but can also be transformed into exquisite dishes. His approach to sourcing involves building direct relationships with small, local producers and fishermen, notably with marplatenses, to ensure unparalleled freshness and to introduce diners to lesser-known but exceptional local species. His overarching vision for La Mar extends beyond a mere replica of its Lima counterpart; it is a bespoke adaptation that honors local ingredients while retaining the vibrant soul of Peruvian cuisine. This involves demystifying seafood, encouraging its consumption, and showcasing that truly fresh fish possesses a delicate, almost sweet flavor, devoid of any 'fishy' odor. He integrates the dynamic energy of street food into an upscale yet approachable format, ensuring an authentic and deeply flavorful experience. Chef Vásquez's technical mastery is evident in his meticulous handling of seafood, a discipline he learned from his foundational knowledge of 'mariscos, chicharrones, rocoto de Arequipa, y leche de tigre'. He adheres to a strict mandate of working exclusively with the freshest catch, often whole fish, ensuring the integrity and natural sweetness of the product shines through. His innovative sourcing strategy has even involved 'espionage' at markets to connect directly with fishermen, demonstrating a commitment to securing unique and high-quality ingredients from local waters. His approach to flavor and plating is characterized by a "sazón compleja y delicada," transforming humble street food elements into elegant presentations. Key flavor profiles include the vibrant heat of rocoto, the aromatic depth of ají amarillo, and the rich complexity of various 'leche de tigre' formulations, such as one made from corales and ají amarillo. He's known for experimenting with new finds from local fishermen, adapting them to different preparations like ceviche, sudado (steamed), or 'al asador' (grilled). Among his most legendary signature dishes are the 'Cebiche en su máxima expresión', a masterclass in balance and freshness. Specific renowned creations include the 'Cebiche Lujurioso' – featuring raw langostinos, octopus, and fresh fish (like lisa, cured with ají 'puta parió') bathed in a creamy 'leche de tigre' of corals and ají amarillo. His 'Leche de Tigre Barrio' and 'Cebiche Barrio' are celebrated for their authentic, foundational flavors. Beyond ceviches, his repertoire includes renewed offerings of 'arroces', 'tiraditos', and expertly prepared 'pescados enteros', as well as comforting 'chupes' and 'parihuelas' for colder seasons. He also showcases dishes like Atlántico trillas prepared 'a la española' or 'a la parrilla' with chimichurri or ají amarillo butter, and exquisite 'picarones' for dessert.

Career

• Commis at A Puerta Cerrada Restaurant, Lima
• Cebiche Bar / Butcher Team at La Mar Lima, Lima
• Chef (international stint) at La Mar, San Francisco
• Head Chef at La Mar Lima, Lima
• Culinary Director (opening) at La Mar Buenos Aires, Buenos Aires
• Culinary Team Leader at La Mar Latin America, Various (Latin America)