THE BEST CUISINE VANCOUVER DOESN’T KNOW ABOUT (YET)

Mar 7

VANCOUVER, MEET PERU!

When people ask us why we chose Peruvian cuisine as the foundation of our catering and private dining experiences in Vancouver, the answer is simple: because it moves us.

Our chef, Sebastian Delgado, is ridiculously accomplished — though he’ll never brag about it. He had the opportunity to study gastronomy in Spain and France at prestigious institutions like Le Cordon Bleu, but he ultimately chose to study in Peru, where he attended a Paul Bocuse-affiliated university and earned a fine dining classical culinary degree. He also worked at the legendary three-Michelin-starred Arzak and other 3 star Michelin restaurants before moving to Vancouver to become Executive Chef at a fine dining restaurant for the past six years. When asked what made him choose to leave the world’s leading gastronomy scene (Spain) and choose to specialize in Peruvian cuisine he responded:

“Before Arzak when I was choosing where to study, I had the chance to study in Spain or France (Le Cordon Bleu), or in Peru — and I chose Peru because it’s the cuisine that truly moves me. Peru is astonishingly rich, not just in ingredients but in culture and culinary traditions. I love seeing people experience it for the first time — when they discover these flavours, I can see the surprise and delight on their faces. That moment is priceless.”

Though he was raised in Spain, he fondly recalls his vacations to Peru:

“Every time I visited Peru, I was captivated by the food. Returning to Spain, I would beg my parents to make those dishes, but it was never the same — the ingredients weren’t as accessible as they are now. Now, having access to authentic ingredients, I can finally bring the true flavours of Peru to the world without needing to spend a fortune on a plane ticket.”

He also emphasizes the transformative nature of trying new flavours:

“I believe everyone should have the chance to experience Peruvian cuisine. Once you taste it, the complexity, the freshness, and the balance of flavours makes it unforgettable — and you’ll want it again and again.”

Peru: A Global Culinary Powerhouse

It might surprise people, but Peru is home to five of the world’s 50 best restaurants. This small but diverse country has become a culinary mecca, celebrated by food lovers and chefs worldwide. And yet, it’s shocking how many people in Vancouver haven’t experienced it yet.

Peru is a land of incredible culinary richness, shaped not just by its landscapes but by its history. The Inkas were masters of agriculture, creating advanced farming systems and terraces — like those in Moray near Cusco — that allowed for more efficient and varied harvesting. These innovations laid the foundation for Peru’s incredible diversity of ingredients today.

An Ocean of Flavours

When it comes to seafood, Vancouver has sablefish and tuna and a couple other household faves — and we love them — but in Peru, the ocean is endless. Hundreds of unique flavours and every region has distinct ways of preparing them. From the northern coasts to Lima and beyond, the variety and depth of seafood are unmatched. This makes Peruvian cuisine endlessly inventive and surprising, with flavours that are fresh, bright, and perfectly balanced.

Fusion and Nikkei

With Japanese and Chinese influences, Nikkei cuisine emerged — a fusion that blends the precision of Japanese techniques with bold Peruvian ingredients. The result is fresh, vibrant dishes that often stun people tasting them for the first time.

Nikkei cuisine has a fascinating history that traces back to the late 19th and early 20th centuries, when Japanese immigrants arrived in Peru. They brought with them their culinary techniques, which blended over time with traditional Peruvian ingredients and flavours. This fusion gave rise to innovative dishes like acevichado rolls — fresh fish topped with zesty ceviche flavours — and tiraditos drizzled with tangy ponzu sauces. Today, Nikkei cuisine represents the perfect marriage of Japanese precision and Peruvian boldness, highlighting the creativity, diversity, and history of Peru’s culinary landscape.Sebastian loves seeing people’s reactions when they taste Peruvian food for the first time:

“Peruvian cuisine is more than food — it’s an introduction to a culture, a history, and a way of thinking about flavour. When people try it for the first time, I see their perceptions shift, and that’s immensely rewarding. Everyone deserves that experience.”

Bringing Peru to Vancouver

At Delgado & Co., we bring these rich, vibrant flavours directly to your next event. From coastal ceviches to hearty Andean dishes and exotic Amazonian ingredients, each course is a journey. With Sebastian’s expertise and passion, Vancouver catering and private dining experiences are transformed into a world-class culinary adventure.

Peruvian cuisine isn’t just food — it’s storytelling, culture, and discovery on a plate. And once you try it, you’ll understand why it moved Chef Sebastian Delgado enough to make it the heart of his catering business.

But hey, we will still make you that spicy crispy chicken if you want it!

Malia McMullen