LA MAR

La Mar, cebicheria peruana
http://www.lamarcebicheria.com/web/intro.php
LIMA
SAN FRANCISCO
MEXICO DF
SANTIAGO
SAO PAULO
PANAMA
BOGOTA
NEW YORK

Inspired by the thousands of cebicherías found throughout Perú, La Mar cebichería peruana was created as an attempt to globalize and preserve one of the best guarded treasures of Peruvian cuisine: cebiche, Peruvian seafood and the scenery created to enjoy them, the Peruvian style cebicheria. All this, while maintaining the natural joy that is always found in a cebicheria along with utter respect for the authenticity of Peruvian cuisine. Adding to these elements we provide all the necessary essentials to achieve that every single ingredient, flavor and plate surrounding the world of Peruvian cebicherias has the perfect stage on which to shine as each deserves, successfully bringing warmth to hearts around the world.


Since our first opening, La Mar cebichería Peruana has strived to attain its mission to encourage those who visit to discover, enjoy and forever make their own the marvelous invention that is Peruvian cuisine. Today’s Peruvian cuisine retains the humility it has had throughout its 5,000 year history, while embarking on the long voyage to enter a world in which Peruvian cebiche is enjoyed by all and has discovered the new cosmopolitan Peru, ready to play a major role in the 21st century.

Inspirada en miles de cebicherías que encontramos en todo el Perú, La Mar cebichería peruana, se crea como un intento de internacionalizar y poner en valor uno de los tesoros mejor guardados de la cocina peruana: el cebiche, la cocina marina peruana y el escenario creado para disfrutarla, la cebichería al estilo peruano.

Todo ello conservando la natural algarabía que encontramos siempre en una cebichería, respetando la autenticidad de la cocina peruana y añadiéndole todo lo necesario para que cada uno de los ingredientes, sabores y platos que encierran el mundo de las cebicherías del Perú, tengan el escenario perfecto para brillar como se merecen...Conquistar y hacer felices los corazones de todo el mundo.
Así, desde su primera apertura en Perú, La Mar tiene como principal misión lograr que todo cliente que nos visite, descubra, disfrute y haga suyo para siempre ese invento maravilloso llamado cocina peruana; creada a lo largo de los últimos 5,000 años y que hoy, con la humildad de siempre, inicia un largo viaje cuyo destino no es otro que un mundo descubriendo ese nuevo Perú cosmopolita, listo para protagonizar el siglo 21.

Victoriano López - Executive Chef

Victoriano López, Gastón’s most trusted partner in the kitchen who has worked at his side for 17 years, serves as Executive Chef at La Mar NYC.
Chef Victoriano was born into a humble family in the Andes, and at age 18 he went to Lima to work for an uncle as a street vendor. Victoriano landed a job at Astrid&Gastón, where Gastón discovered and developed Victoriano´s talents in the kitchen, consequently he swiftly moved through the culinary ranks. Victoriano has held many positions in Gastón’s various restaurant kitchens, and has become his most trusted partner, overseeing the openings of new restaurants around the world. In addition to Gastón’s restaurants, Victoriano has trained in the kitchens of top restaurants around the world, including Cellar de Can Roca, Mugaritz, and Arzak, and his next project is to serve as the representative of Peruvian cuisine and culture at La Mar in New York.

about Gastón Acurio
Gastón is the chef and owner of restaurants in twelve countries around the world, and is known as the Ambassador of Peruvian Cuisine. His restaurants include:
Astrid&Gastón,
Tanta,
La Mar Cebicheria Peruana,
Chicha,
Panchita and
Madam Tusan.
In addition to his restaurants, Gastón has been instrumental in creating a culinary school in Perú´s capital city that offers education to underprivileged students and job placement following graduation. He is also part of the International Advisory Council of the Basque Culinary Center, which was founded by Ferran Adrià. He hosts a popular weekly cooking show in Perú called Aventura Culinaria. He is active in the politics of sustainability, and works to spread the message of its importance in Perú and throughout the world.