Diego Gutiérrez

25th – 29th November

Diego Gutierrez joins us from Lima with a thrilling taste of the Peruvian new wave.

From three-star Azurmendi and El Celler de Can Roca, to Noma and Boragó, where he headed up the R&D kitchen, Diego has an embarrassment of experience in genre-defining fine dining restaurants worldwide. Underpinned by a deep understanding of fermentation and flavour development, Diego is a born innovator guided by a methodical, cerebral approach and a child-like curiosity for the new and the wonderful.

Right now you can find him overseeing multiple exciting projects back in Lima, including Cosmos heladería (‘plant-based ice creams from outer space’), but it wasn’t long ago that he was working alongside our pal Dimitrios Moudious in the half light of a Chilean development kitchen. When Dimi says you need to get this guy in, you sit up and listen. And we’re grateful to Dimi that he did.

Peppered with an apothecary of Andean and Amazonian ferments like cocona, macambo and smoked aji amarillo, Diego’s playful Carousel menu features imaginative remixes of Peruvian classics like ‘Chilcano’ (Peruvian dashi, roasted apples, charapita, chilli) and ‘Ceviche’ (hamachi, preserved fruits, tumbo, tonka bean, seaweed) that demand attention.

Bring a hat, as this one’s going to blow your minds.