Marcel Vizcarra

"I grew up in Peru with more than 4,000 varieties of potatoes. I was not aware of the extensive variety of Idaho® potatoes. We need to try and experience more.”

Creating a Truly Authentic Peruvian Experience

My interest in cooking started in the kitchen with my mother, learning the basics and wanting to learn more. My studies continued with a few Peruvian restaurateurs followed by formal training from Le Cordon Bleu. After moving to America, my goal was to open my own restaurant and showcase the remarkable cuisine of my home country. Of course, I like to do things a bit differently. With the application of French techniques and influences from molecular gastronomy, my restaurant delivers a truly remarkable Peruvian experience. Coupled with the stories that accompany each dish, our patrons get a deeper appreciation of our culture.

With nearly 4,000 potato varieties growing in Peru, potatoes are not unusual in Peruvian cuisine. While not as numerous in America, the varieties of Idaho® potatoes have allowed us to create authentic Peruvian dishes without compromise. Knowing that causa is a staple of Peruvian cuisine, our Causa Trio had to be undeniably authentic. By anticipating results and carefully evaluating how the potato performs in terms of flavor, texture and color, we were able to select the Idaho® Yukon Gold for this dish without hesitation.

It all boils down to delivering a truly satisfying dining experience. I find the greatest satisfaction in knowing I’ve provided an enjoyable and educational experience for our guests. Seeing them become excited about Peruvian food is the best I can hope for.

Chef Marcel Vizcarra has been recognized for his culinary prowess, innovative presentations and unwavering attention to detail. Universally acclaimed, Llama Restaurant is consistently reviewed as one of the most remarkable restaurants in Northeast Florida.