Elmer Benavente has been appointed Executive Chef at JW Marriott El Convento Cusco
A graduate of Le Cordon Bleu Institute in Peru with studies in Gastronomy and Culinary Arts, Elmer Benavente Lobon is an insightful Peruvian chef with strong culinary experience and leadership skills.
At his young age he has an extensive background in restaurants and hotels in Peru, Australia and Mexico; to name a few, the world-renowned Tetsuya's, Quay and Bennelong at the Opera House in Sydney and Pujol in Mexico City.
He began his professional career in Australia, and thanks to the bi g-name restaurants in which he worked, he had the opportunity to do international events in Japan, the United States, Mexico and New Zealand. After his time in Oceania, he returned to Peru to stay in the Imperial City and thus fuse the culinary experience in international techniques with local products, becoming the Executive Chef of local restaurants with great name, such is the case of Morena Peruvian Kitchen and Ceviche, which are located in the Plaza de Armas in Cusco.
He has extensive knowledge in Fine Dining service, and today, from Cusco, he seeks the implementation of new avant-garde techniques with millenary Peruvian techniques that, together with the use of local products, achieve a unique gastronomic experience.
Elmer Benavente currently serves as Executive Chef of JW Marriott El Convento Cusco, a property located in a mystical and millenary region, with a great variety of local producers, which help to rescue organic ingredients forgotten in time and thus rel ate to the Andean Pachamama, the enigmatic jungle and the modern coast.
Elmer's mission is to rescue native products of Cusco and, with a modernist vision, give them a new twist to a world that moves forward, but should not forget its roots and culinary bases, and this is what diners can enjoy in the gastronomic spaces of JW Marriott El Convento Cusco.
