Carlos Camino

Chef Carlos Camino's culinary philosophy is a profound dedication to his Peruvian heritage, serving as an esteemed ambassador for its gastronomy in Lyon. He aims to surprise, destabilize, and ultimately delight diners with a cuisine that is both authentically Peruvian and laden with discovery, devoid of any 'folklore.' His core ethos centers on the paramount importance of identity; for him, technique alone is insufficient, and a dish without 'soul' holds no interest. His work at Miraflores is a 'vitrine sur le Pérou,' inviting guests to transcend conventional expectations and embrace unknown flavors. Ingredient sourcing is fundamental to his approach, with 80% of his products being high-quality, organic, and meticulously imported, often sourced from the remote Andes at 4,000 meters altitude. He cultivates rare cereals and potatoes from his small Peruvian village and makes biannual trips to Peru to discover new, unique ingredients and forge relationships with suppliers. This commitment extends to incorporating ancestral elements like the clay-infused milk from his childhood and showcasing novel finds such as 'Caviar des Incas,' high-altitude algae that offer a natural, molecular gastronomy-like burst of flavor. While primarily rooted in Peruvian products, his 'fusion' cuisine is also deftly integrated with select French ingredients and modern techniques. His creative process is deeply personal, a 'livre ouvert sur son histoire,' where each dish is a narrative woven from childhood memories and experiences. He views every product and preparation as having its own story, aiming to share these profound connections with his guests. Camino's vision transcends personal accolades; he works first and foremost 'for myself and especially for Peru,' striving to elevate Peruvian cuisine on the global stage through impeccable technique, artistic presentation, and exceptional service, challenging prevailing clichés and fostering an immersive, generous culinary experience. His commitment to sustainable gastronomy is evident in menus that celebrate biodiversity and, where possible, valorize short supply chains. Chef Carlos Camino's signature approach is characterized by an 'implacable technique mue par le sentiment' (unflinching technique driven by emotion). He treats ingredients as 'pierres précieuses' (precious stones), shaping them with delicate mastery. His style is a sophisticated blend of traditional Peruvian flavors and French culinary techniques, honed during a decade of experience in top gastronomic restaurants in France. He transforms natural, often rare, Peruvian products with a modern technical precision, creating a 'fusion' that is both inventive and deeply authentic. In terms of flavor and plating, Camino's artistry lies in presenting 'saveurs inconnues' (unknown flavors) and products 'venus de loin, très loin' (from very far away) in an elegant and surprising manner. He actively avoids 'folklore,' instead focusing on a refined aesthetic and a narrative-driven presentation where 'chaque produit, chaque plat, chaque préparation a son histoire.' His dishes are a reflection of his memories and cultural background, inviting diners on a journey of discovery. The undisputed centerpiece of his culinary repertoire is the **Ceviche**, which he declares an 'incontournable,' 'emblématique,' and the 'porte-drapeau du Pérou' (flag-bearer of Peru). Complementing this, his **Pisco Sours signature** are also highlighted as essential components of the Miraflores experience. A notable ingredient he integrates is the 'Caviar des Incas,' an algae from high-altitude Peruvian lakes, which offers a naturally iodized, effervescent sensation reminiscent of molecular cuisine. His 'Madeleine de Proust' dish, **Arroz Tapado** (white rice with a chili-spiked bolognaise-like sauce), also speaks to the deeply personal roots of his flavor inspirations.

Career

• Chef-Owner at Miraflores, Lyon