Chef, researcher, and gastronomic activist, Palmiro Ocampo trained at Le Cordon Bleu and in European kitchens before returning to Peru with a mission: to revalue food and reduce waste. He is the founder of Ccori Cocina Óptima and a reference for sustainability in Latin America.

His philosophy centers on total utilization, creativity, and awareness. For him, cooking is an act of responsibility and beauty in equal parts.

With a curious and observant character, he tends to draw inspiration from nature and from what others would discard; his motto is that “every ingredient has something to tell.”