Andres and Franco have over 10 years in the hospitality business and are happy to offer something different to our customers.

They met at the renowned cooking school, Le Cordon Bleu in Lima, Peru. Both living in Australia for more than 6 years and travelling around have expanded their knowledge about food and can cook basically anything. 

Andres Soldi

Le Cordon Bleu Peru


I grew up in Lima, Peru. An Italian-background family surrounded by food helped me realize I was about to start a big journey by studying culinary arts for 3 years at Le Cordon Bleu.

Worked for 6 months setting up a small restaurant in Los Organos, Piura (northern beach in Peru) where I got inspired by local fresh seafood and marine diversity.

After this magical experience, I became the Chef of the Australian Embassy Residence in Lima.

I moved to Melbourne after that for an Internship program at a hotel and learned so much about food and cultures from around the world.

A couple of years ago, I moved to Byron Bay to work on the best Mexican Restaurant in the area and discovered the amazing produce the east coast has to offer.

I find myself at the moment, documenting and creating as much as I can with what I can find close to me. A few amazing things I discovered in Australia and Byron: finger limes, kakadu plums (very similiar to peruvian camu-camu), macadamias, lemon myrtle and many other new ingredients for us to play with.


Franco Reverditto

Le Cordon Bleu Peru


I also grew up in Lima, started to work in my first restaurant at the age of 15 where I learnt a lot about classic Peruvian food and kitchen atmosphere. While studying an Administration career, I went for a work and holiday program in Colorado, USA where I ended up working in two restaurants at a time. That's when I realised I wanted to dedicate myself to the Culinary Arts and enrolled to a renowned cooking school.

As soon as I finished my studies, my plan was to keep on travelling and working. I got a job offer in Melbourne for a year and ended up staying for 3 and a half working at an Italian restaurant business who owned 5 of them around the city. I got promoted as a head chef at the second year and helped to set up their last one.

After this complete restaurant business experience, I got a job offer to work at Jamie Oliver's Italian restaurant in Perth and ended up being the head chef for two years. After 6 years surrounded by Italian food and becoming a father, I decided to move away from big cities and restaurants so moved to Byron where we have settled in and built this Peruvian food business.

Our mission here is to promote our food, culture and music in order to offer a new experience for locals and tourists.

We couldn't be happier doing what we love!