“Having the chance to showcase one of the most biodiverse and culturally rich countries, which remains widely unexplored to this day, is one of the most inspiring and fulfilling parts of my career. Peruvian food has expanded worldwide in recent decades to become one of the richest cuisines on the planet.

As I developed this menu and started exploring what produce vendors had to offer, I found incredible Peruvian produce on Colorado farms, such as Ají Amarillo, Huacatay, Quinoa, Amaranth and amazing potatoes. Now I have a chance to showcase these ingredients, use the whole product, and apply techniques that are not common here in America, techniques my people have used for more than five thousand years!

My priority with this menu is to let the ingredients speak for themselves while continuing one of PARC Aspen’s core commitments: supporting local producers, practicing thoughtful sustainability, and creating opportunities to share, teach, and inspire through food.”

Chef Stefano Schiaffino