At the Chef’s Table with Chef Mauricio Huarcaya featuring Peruvian Cuisine! January *SOLD OUT*

This evening Chef Mauricio Huarcaya rings in 2025! The menu:

• Papa Rellena – Lightly Fried Gold Potato Filled with Beef, Olives, Cheese And Egg. Topped With Huancaina Sauce.
• Beef Tenderloin Anticucho (Skewer) – Ají Panca Marinated Beef, Sweet Corn, Potato, Topped With Chimichurri
• Chupe De Langostinos (Shrimp Chowder) – Choclo, Fava Beans, Rice, Queso Fresco, Poached Egg.
• Mazamorra Morada – Fruity Purple Corn Pudding. Dried Apricots, Prunes, Cherries, Pineapple, Cinnamon.

Originally hailing from Lima Peru, Chef Mauricio Huarcaya exudes a positive energy that is impossible to resist. His passion for food, his culture, learning, and teaching is contagious. Raised in Miami from the age of 8, his love of food began in his home kitchen. Nourished by the traditional Peruvian dishes and love of his grandmother and family, he watched and learned. After high school, he moved to Charlotte, enrolled in culinary school, and later talked his way into his first job in fine dining at The Asbury within the Dunhill Hotel. There he was introduced to modern southern cuisine and Chris Coleman, current Chef of The Good Year House whom you may know from his several appearances on Food Network. Chef Coleman became a mentor, kindly and patiently teaching the then inexperienced Mauricio the art of fine dining and culinary technique. Mauricio landed at FIG in Charleston, South Carolina. Working under James Beard Foundation Best Chef winner, Chef Mike Lata, was a humbling and invaluable experience. Always up for a challenge, within the walls of FIG, Mauricio fine-tuned his craft, becoming detail oriented, elevating his technique, and learning to see food different, and adding complexity to flavors. When an opportunity opened with The Green House in Wilmington Mauricio applied, was interviewed the same day, and began working the next day, which eventually led him to the position of executive chef. He has now decided to move on from TGH and pursue his own dream of sharing his heritage and culture with the hope of opening his own restaurant in the future. In the meantime, he spends his time doing pop ups, events, and competitions.