Pedro Miguel Schiaffino has his first contact with food when he was a teenager due to the influence of his grandmother. He studied at the Culinary Institute of America and traveled to Italy where he spent more than 4 years cooking and studying with the best chefs. First, he worked at Locande Dell'Angelo in Ameglia, then at Pinocchio restaurant in Brogomeno, a Bertonotti family restaurant. This last stop influenced his career. Finally, worked at Dal Pescatore, restaurant of Santini familya in Canneto, Mantova. Back in Peru he was in charge of the kitchen at Hualla Pucllana restaurant. He opened Malabar with the idea of offering a new cuisine using jungle ingredients
, which are underutilized in Lima.