January 8, 2024

Chef Of The Month - Abel Ortiz Alvarez

Chef and Founder of Chullschick Group, Abel Ortiz Alvarez is a Peruvian chef and entrepreneur who has brought his country's vibrant food and culture to Hong Kong since 2014.

After graduating from the Institute of Gastronomic D'Gallia in Peru and Gastronomic Celia in Cordoba Argentine, Abel worked with various famous Peruvian chefs such as Virgilio Martinez (Central-Peru), Jaime Pesaque (Mayta-Peru) and Gaston Acurio (ranked number #1, #47 and in The World’s 50 Best Restaurants).

Chullschick, founded by Abel and his Hong Kong raised wife Zoe, aims to share his love for Peruvian cuisine with Hong Kong in a colourful and comfortable environment.

Chef Abel Ortiz Alvarez from Chullschick

Brief introduction of your restaurant/working environment.

Chullschick is a small family-owned concept where guests can enjoy the real authentic cuisine of Peru, bringing the uniqueness of such an exotic cuisine to the Hong Kong dining scene. The restaurant focuses on Peruvian-style roasted chicken and Peruvian typical dishes. The team brought an original Peruvian oven that weighs more than one ton and specialises in uniform cooking as per the traditional Peruvian method. The inspiration for Peruvian food is a lesson in history. It is the fusion of hundreds of years of culinary traditions from not only South America but Africa, Europe and Asia. The Incas, one of the oldest civilizations in the world, was also one of the most sophisticated agriculture cultures from the past. Peruvian cuisine has then evolved through time with centuries of Spanish influence, and 150 years of Chinese and Japanese influence.

Where does your cooking inspiration come from?

The inspiration to be a chef came from my parents my mother is from Madre de Dios, Peru and my father is from Ancash, Peru. From a young age, I have been surrounded by vegetables and the kitchen as my mother owned a vegetable shop and my father was the chef for the Peruvian navy and has been for the past 47 years.

Your specialty dish?

My favourite dish in Chullschick is the Peruvian ceviche, a refreshing dish. Prepared with fresh fish marinated with tiger milk (lime juice, celery, chili, fish stock, salt) sweet corn, deep fried corn “cancha”, sweet potato, onions, and rocoto sauce (chili from Peru) are one of the famous dishes in Peru.

Who would you most like to cook for and why?

I would love to cook for my father, because my father is 100% my inspiration for me as a chef. He had more than 55 years of experience as a chef and it would be a challenge for me to cook for him.

What is your favourite thing to do when not cooking?

Promote my culture, cuisine, in Chullschick we love to create memories of Peruvian food for all of our customers.

What is your most favourite city and why?

I love Hong Kong! The city where I met my lovely wife and we had 2 wonderful babies “Luka Tony and Francesca Catalina”, also Hong Kong gave me the chance to open my restaurant, Chullschick, our family business.

Your greatest indulgence?

Eating good food at restaurants and learning more about different cuisines.

What would make you angry at work?

I would like to always keep my kitchen and restaurant clean, the good thing about my team is that they are super organised and incredibly clean. That’s why I don’t have to be angry [laugh].

What is your favourite thing about your career?

I became in 2018 the first Peruvian chef in Asia who had Marca Peru “Peruvian Brand” as a Chef and Peruvian is a wonderful and super recognition for what we are doing to promote our culture in Hong Kong.

In 2018, I became the first Peruvian chef in Asia to receive the prestigious Marca Peru "Peruvian Brand" as a Chef. This is a wonderful and great recognition, as it acknowledges our efforts to promote Peruvian culture in Hong Kong.

What would you like to say to the young people who have just started their career in the culinary field?

Work hard for what you really love, never look back, and always be grateful to those who helped you get where you are.