Grown in well-to-do family in Lima, Gaston Acurio surprised his parents when he announced his plans to become a chef, and then headed to France to learn from the better. When he returned to Peru with his wife; Astrid, whom he met in Europe; Acurio opened in Miraflores a restaurant that has become a hub for business diners and the upper echelon of the Limeña society. The kitchen melds traditional Peruvian mainstays, such as ceviche
, and the highlands potato dish slathered in spicy cheese sauce, papa a la huancaína, with European seasoning and preparation. Both Astrid and Gaston are Cordon Bleu chefs.