Rising star of Lima's relentlessly imaginative culinary scene, Palmiro is a man on a mission. His CV includes all the goodies (Noma, Geranium, el Celler de Can Roca, Mugaritz, Atelier de Joël Robuchon), but it’s his activism and commitment to the fight against food waste that sets him apart from his peers. His ambition is to eliminate extreme hunger in Peru by 2030, partnering with the UN World Food Programme and the World Wildlife Fund to champion a zero-waste approach to culinary recycling. In the kitchen, Palmiro uses techniques developed at the Nordic Food Lab to create innovative dishes such as “Rescued Lemon,” a composition of confited lemon skins filled with yucca ice cream that's made from the leftovers of Peru’s most popular culinary exports, ceviche and pisco sours. Genius? We think so.