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Jorge "Coque" Ossio

Se graduó en el Culinary Institute of America y es el chef principal de Ambrosía, uno de los mejores restaurantes franceses de Lima.

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Widely recognized as one of Lima's top chefs, Coque Ossio has also demonstrated talent as a culinary entrepreneur, food stylist and professor. "My mother was a caterer so I was brought up in the kitchen," says Coque. His mother, Marissa Guiulfo, is Lima's premier caterer overseeing a thriving family business including a French bistro and patisserie, where Coque had his first culinary apprenticeship. Coque attended the Culinary Institute of America in New York City and completed his externship with celebrity chefs, Eric Ripert and Jean-Georges Vongerichten. He also served apprenticeships in Paris at the three-star Michelin restaurant, Arpege, under Alain Passard, and in Italy at Ristorante Alle Murate. Coque returned to Lima as executive chef at Ambrosia, a French/Peruvian restaurant recognized by Conde Nast Traveler as one of the "50 Hot Tables" in 1999. He is currently chef and owner of many restaurants in Lima and Cuzco, the gastronomic consultant to a luxury hotel chain, a food stylist, known for his work in Tony Custer's acclaimed Art of Peruvian Cuisine and professor at La Escuela de Chefs de la Universidad San Ignacio de Loyola.