Rafael
Lima, Peru
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$$$$ Moderately Priced
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It's been 18 years since Rafael Osterling opened Rafael
Rafael
It's been 18 years since Rafael Osterling opened Rafael, his first restaurant in Lima, which in 2018 has managed to stay on the list of Latin America’s 50 Best Restaurants, being the one that grew the most among Peruvian restaurants.
Long before devoting himself as chef of his Rafael Restaurant, Osterling comments that his first memories of cooking come from when he was eight years old, when he began in the world of candy, making cookies, brownies and lemon pies.
Delicious Seafood
His mother, Josefina Letts, was a fantastic cook who made real gastronomic trips, both for lunch and dinner. And his art ended up captivating him. Probably, his decision to devote himself to cooking seriously arose at age fifteen, when his mother entrusted him with the responsibility of preparing dinner for twenty guests.
At the end of the law studies at the University of Lima, Rafael was already clear that he really wanted to become a chef. After going through some experiences in London, there would be studies at Le Cordon Bleu in Paris that finished polishing the technique of the young Peruvian apprentice, and where he endorsed that French model of perfectionist chef and something tyrant.
It's been 18 years since Rafael Osterling opened Rafael, his first restaurant in Lima, which in 2018 has managed to stay on the list of Latin America’s 50 Best Restaurants, being the one that grew the most among Peruvian restaurants.
Long before devoting himself as chef of his Rafael Restaurant, Osterling comments that his first memories of cooking come from when he was eight years old, when he began in the world of candy, making cookies, brownies and lemon pies.
Delicious Seafood His mother, Josefina Letts, was a fantastic cook who made real gastronomic trips, both for lunch and dinner. And his art ended up captivating him. Probably, his decision to devote himself to cooking seriously arose at age fifteen, when his mother entrusted him with the responsibility of preparing dinner for twenty guests.
At the end of the law studies at the University of Lima, Rafael was already clear that he really wanted to become a chef. After going through some experiences in London, there would be studies at Le Cordon Bleu in Paris that finished polishing the technique of the young Peruvian apprentice, and where he endorsed that French model of perfectionist chef and something tyrant.
