Recipe by Rodrigo Fernandini
I was Born and raised in Chiclayo, Peru. Graduated from the culinary school of Le Cordon Bleu in Lima. Over the last decade I have trained in top peruvian and international restaurants including Michelin stars. I have also cooked for NBA players and USA celebrities. Nowadays I am the executive chef & founder of Artesano Restaurant in Tribeca, NYC, fine dining peruvian food, executive chef and founder of Ayllu Restaurant , Saint Petersburg, FL, fine dining peruvian food. Founder and Director of Sustainable Cocina, a condiment/ sauce company whose products are available in all the USA.
Review Chicken Gizzard Stew.