Normally, top chefs let their culinary creations speak for themselves — every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Pedro Miguel Schiaffino from La Rosa Nautica in Lima, Peru.
Interview with JRE-member Pedro Miguel Schiaffino
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
My name is Pedro Miguel Schiaffino, and I am a chef based in Lima, Peru. I started my culinary journey back in 1994, which means I have been cooking professionally for 32 years now. Currently, I am leading the kitchen and culinary projects at the iconic restaurant La Rosa Náutica.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?
Growing up, I was surrounded by a family that loved to eat and cook. We celebrated every family event at home, doing all the cooking ourselves, influenced by a deep appreciation for food especially by a grand-uncle.
My connection to artisanal work and local ingredients was shaped by a unique childhood experience. When I was about 11 years old, my father owned a butcher shop, and we kept a small farm in Pachacámac. I spent my time learning how to quarter beef, debone poultry and pork, and even visiting slaughterhouses to select livestock. At the farm, we raised everything from piglets to rabbits and poultry to sell at the shop. Around the same time, because of my love for fishing, a group of friends and I started a small venture at age 15. We used to go to the wholesale fish market, cast nets, fish with hooks, and sell our catch just for the joy of it. By the time I considered cooking as a career, I already knew how to handle knives, debone meat, and fillet fish.
Although I initially wanted to study veterinary medicine or biology after high school, traditional academic paths were challenging for me. My true calling came when a friend mentioned he was starting to work at a restaurant. At 17, I joined him as a kitchen assistant at “Muelle 1”, doing everything from washing pots to learning the ropes. That hands-on, manual labor instantly clicked with me. Shortly after, I interned at “La Rosa Náutica” for the first time, spent a few months at “Pabellón de Caza”, and upon turning 18, secured a job as a kitchen assistant at the “Sheraton” hotel.
These foundational experiences in Lima led me to formalize my education at the Culinary Institute of America in New York for two years, followed by nearly five years of training in Europe, including Michelin-starred kitchens in Italy like “Pinocchio” and the three-star “Dal Pescatore”.
Returning to Peru in 2002, I took on leadership roles in prominent kitchens before a pivotal trip to the Amazon in 2003 reshaped my philosophy. Working with sustainable paiche and exploring the region’s biodiversity inspired me to open “Malabar” in 2004 (which ran for 16 years) and “Ámaz” in 2011, the country's first upscale Amazonian restaurant concept. Throughout my career—through my restaurants, catering, and our NGO “Despensa”—my driving force has always been rooted in that early love for artisanal processes, sustainable sourcing, and celebrating the vast diversity of Peru's pantry. Today, things have come full circle as I bring this life-long philosophy back to lead the kitchen at” La Rosa Náutica”.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
For me, the true protagonist of any creation is always the ingredient itself. My philosophy when cooking and developing new dishes is that the product is the ultimate trigger—it is what motivates and drives the entire preparation.
My approach is to keep things as uncomplicated as possible. I don't like to overcomplicate a dish just for the sake of it. Instead, I strive to create something that I deeply understand and can execute with ease, allowing the natural quality and story of the ingredient to take center stage rather than complex techniques.
A Signature Dish
Could you share the story behind one of your signature dishes?
Rather than pointing to a single signature dish, my true legacy and what identifies me are the ingredients and concepts we have introduced into Peruvian cuisine. For me, it has never been about one plate, but about expanding the culinary landscape.
More than 20 years ago, we were the first in Lima to put a genuine 'Catch of the Day' (pesca del día) on a restaurant menu. We began working with fish that locals weren't accustomed to eating back then, changing the dynamic of how we approach seafood—a philosophy we continue to champion today at La Rosa Náutica.
My main drive has always been to make people truly understand and discover the vastness of the Peruvian pantry. At “Malabar”, we began introducing Andean products that absolutely nobody was using at the time, which have now successfully become part of Lima's everyday gastronomic identity.
We did the same with Amazonian ingredients. We were the pioneers in putting paiche on a restaurant menu and heavily promoting its consumption. Whether it was intelligence or sheer stubbornness to do it when the public didn't know what it was, our goal was strictly educational. Another great example is tucupí (also known as ají negro or tucupí preto), an incredible flavor enhancer made from the fermented juice of wild, toxic cassava (yuca brava), stripped of its starch. It is a traditional product of native Amazonian communities across northern and central South America—including Colombia, Brazil, Ecuador, Venezuela, and Peru—that can be used to elevate almost any preparation. We went looking for it deep in the rainforest to bring it to the tables of Lima, and we are still pushing for it today.
If you ask what truly defines me as a chef, it isn't a single recipe; it is Ámaz as a concept. Ámaz was a restaurant that marked a milestone and created a total differentiation in Lima. It was a complete, well-rounded project—from the kitchen to the pastry selection and the bar. That entire philosophy of highlighting the Amazonian pantry is my true signature.
Culinary Staples
What is your favorite ingredient to work with, and why?
To be honest, I don't have just one favorite ingredient. Today, I am obviously passionate about working with fish and seafood, and I really enjoy cooking with ají (chili peppers). However, what truly excites me is working with undervalued or lesser-known products—such as fish species that people don't typically appreciate, or our incredible variety of native beans (frejoles) that most people have no idea exist, which I want to continue exploring.
That being said, if I had to choose a project and an ingredient that is closest to my heart, it would be paiche. More than just the fish itself, I love it because of the story behind it. For over 12 years, we have been supporting a group of local fishermen in the Pacaya Samiria basin. They protect the area, manage their resources, and harvest the paiche in a completely sustainable way.
It is an immense, incredible ingredient, but it requires a very specific process. It is only fished during a two-month season each year—between August and September—and it is fully processed right there in Iquitos before being sent to us. Because of this seasonal, controlled harvest, it is actually the only frozen fish we use at the restaurant.
Right now, we are giving a lot of focus to the sea, but products like paiche and tucupí are always on my mind. In fact, paiche is already featured on our menu at “La Rosa Náutica”, sourced directly from the Pacaya Samiria reserve. It is a beautiful, meaningful initiative that we need to communicate better, because when guests order it, they aren't just tasting an extraordinary Amazonian fish—they are supporting a preservation story.
The Essence of La Rosa Nautica
Can you describe the concept of your restaurant and what makes it unique?
La Rosa Náutica is an iconic seafood restaurant that has been a landmark in our city for over 40 years. What makes it absolutely unique is a combination of its history, its imposing and beautiful architecture, and its unparalleled location built right over the sea. But beyond the stunning infrastructure, what truly sets us apart today is our culinary philosophy. We offer a marine cuisine that meets the highest standards of quality and environmental responsibility, aligning ourselves with the best restaurants in the world that work directly with the ocean.
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Must-See Attractions
What’s one thing in the area that guests must see or do?
Of course, coming to La Rosa Náutica is an absolute must when you are in the area. Within the restaurant, we have two distinct experiences that guests shouldn't miss. First, there is El Muelle, which is our open-air dining area featuring a vibrant marine bar and a very dynamic, beautiful menu; it’s a spot where I believe everyone should stop by to eat. Then, for a more prominent or special occasion, you have the main dining rooms of La Rosa. It offers a marvelous view that you simply cannot miss; in fact, the best summer sunsets in Lima are experienced right here from our dining tables.
Advice for Aspiring Chefs
What advice would you give to aspiring chefs who want to follow in your footsteps?
My main advice to young, aspiring chefs is to understand that cooking is not just a job—it is a lifestyle. Just like other demanding disciplines, once you decide to become a chef, you are a chef for the rest of your life. Because of that, you never stop learning. You must always remain open to listening and learning from absolutely everyone around you.
Furthermore, if there is one vital lesson we Peruvian chefs have learned, it is that we must share everything we know and discover. Generosity and sharing knowledge are what truly allow a cook—and a kitchen—to grow wiser, gain real strength, and move forward.