BIO
A TASTE OF PERU
The story of
Lat - u - sion
While Working in the restaurant business as a chef for almost 10 years, I had an idea after being inspired by a movie. Yes, a movie called "Chef". I love the restaurant business but something about that movie made me realize that there was more to just being a behind the scenes chef in a busy kitchen, with a full dining room and not having no relationship with any of your customers. I then realized I wanted to open a food truck. One late night driving home from work I noticed a bread delivery truck for sale at a local gas station. I went home thought about it, and shared my ideas with my wife. It was a long conversation that night. I decided to go with it. I knew it was going to take a lot of money and time to build this, but I felt confident. After 2 long years of hard work, sweat, tears and A lot of money, I was finally able to open. I kept telling myself if I was able to put so much hard work and a lot of time into restaurants and build them, that weren't mine why couldn’t I do that for myself. I chose dishes that fit my personality as a chef. I cook what I like to eat. My food truck menu is restaurant quality. Opening up the first Peruvian Latin food truck in Westchester, I knew it would be a success. There are traditional dishes from Peruvian to Cuban dishes but with a twist. We are known for our signature sauces, and most of all our Famous " Lomo fries".
Chef
Growing up, I’ve always wanted to be a chef. As a child, I watched my grandmother and great grandmother spend hour in the kitchen, and it always made me happy. Smelling all the aromas, to sneaking a bite and running off before getting caught. Growing up in a household where food was everything and having my family in the restaurant business always inspired me to attend culinary school. I looked up to my grandmother a lot, I appreciated her way of cooking.
Right after high school I knew exactly where I wanted to be and who I wanted to become. I attended the Art Institute of New York City, where I graduated from the culinary Arts program.
My first real job after culinary school was at a country club. I was continuing to learn there, but I knew I didn’t belong there. Shortly after, I landed a line cook position at an award winning Italian restaurant owned by an iron chef. I learned everything I needed to know to become the chef I knew I could be. After spending 8 years and working my way up to chef de cuisine, I decided to leave. Something wasn’t right, I didn’t feel completely happy. I missed the Aromas coming from my grandmother’s kitchen. My heart as a child was always in Peruvian cuisine. At a young age my grandmother started to teach me all her recipes. I knew I wanted to do something with them, I then realized that I wanted to take Peruvian food to the next level. That’s where I needed to be. I took a big risk, with raising a family and leaving my job, to start a career shift into my roots. I became the chef at A Peruvian Bistro in Westchester, I am very happy sharing my talent with the world. Working with Peruvian ingredients and smelling that sweet aroma of my grandmother’s dishes always brings me to a happy place.
I have a mission to put Peruvian food on the map. My mission that I’ve had for years was to have everyone all over the world to love and appreciate Peruvian food as much as I do.
Fabian Marquez
