Ricardo Goachet: cooking as a language to tell who we are

2026.08.06

Some chefs strive for technical perfection. Others are driven by relentless innovation. And then there are those who use cooking to tell stories. Ricardo Goachet belongs to this latter generation of chefs—professionals who see every dish as a way to express identity, memory and emotion.

On November 16th, Ricardo Goachet, chef of Verbena in Lima, Peru, will represent his country at World's Creative Chef by Fagor Professional, the international competition that brings together some of the world's most creative chefs to explore new ways of understanding contemporary gastronomy.

Throughout the competition, participants will cook using some of the industry's most advanced professional kitchen equipment, provided by Fagor Professional, creating an environment where creativity, innovation and technology work together in service of culinary talent.

A Culinary Identity Shaped by Two Continents

Although deeply rooted in Peru, Ricardo Goachet has developed a culinary identity shaped by the coexistence of different cultures.

His cuisine draws inspiration from Mediterranean and Basque traditions while embracing the energy, diversity and extraordinary cultural richness of contemporary Peru. This blend of influences has become the defining characteristic of his culinary philosophy.

During his years in Spain, he had the opportunity to work at two of the Basque Country's most celebrated restaurants: Arzak and Martín Berasategui. There, he not only absorbed the discipline and excellence of one of the world's most admired culinary schools, but also formed a close friendship with chef David de Jorge, whom he considers one of his greatest mentors.

He later settled in Valencia, where he discovered a new way of understanding local ingredients, landscapes and Mediterranean cuisine, further enriching a culinary language that today is defined by its refusal to recognize borders.

Cooking to Create Emotion

For Ricardo Goachet, cooking has never been simply about preparing food.

His work explores the relationship between ingredients, memory, migration and emotion. Every dish becomes a conversation between cultures, personal experiences and shared memories. His cuisine embraces gastronomy as a cultural language rather than a rigid discipline governed by fixed rules.

This philosophy ultimately gave life to Verbena, one of the most personal and exciting independent projects in Lima's new gastronomic scene.

Verbena: When Fine Dining Becomes Personal

Verbena was born from a simple yet transformative idea: fine dining does not need solemnity to create unforgettable experiences.

Inspired equally by Mediterranean and Basque traditions and Peru's extraordinary biodiversity, Ricardo Goachet presents a cuisine that is free, dynamic and constantly evolving. Amazonian ingredients coexist with contemporary techniques, Asian influences and memories drawn from traditional markets, family kitchens and years of travel.

Rather than pursuing labels or predefined styles, Verbena sees gastronomy as a space where cultures engage in dialogue and emotion takes centre stage.

Bringing the Tiny Desk Spirit to Gastronomy

One of the concepts that most influenced the creation of the restaurant was the Tiny Desk Concert format.

Watching world-renowned musicians perform in intimate, small-scale settings led Goachet to wonder whether that same sense of closeness and authenticity could exist in a restaurant. Could unforgettable dining experiences be created without grand stages, elaborate rituals or unnecessary theatrics?

That question became the foundation of Verbena.

The restaurant embraces an intimate setting where the kitchen is fully integrated into the dining room, allowing guests to interact closely with the team while placing hospitality on exactly the same level as culinary technique.

A Living Cuisine

Nothing at Verbena ever stands still.

The menu evolves continuously according to the day's catch, seasonal produce and the creative curiosity of the team. Peruvian, Mediterranean and Asian influences constantly interact within a cuisine that is expressive, spontaneous and deeply connected to the vibrant energy of Lima.

Beyond the restaurant itself, the project also develops collaborative dinners with national and international chefs, gastronomic design initiatives and experiences linked to contemporary culture, constantly expanding the boundaries of what a culinary experience can become.

Peru, Creativity and Looking Ahead

Ricardo Goachet's participation in World's Creative Chef by Fagor Professional represents far more than the presence of a Peruvian chef in an international competition.

It is an opportunity to showcase a vision of gastronomy where borders disappear, creativity emerges through cultural exchange, and every dish has the power to tell a meaningful story.

On November 16, Goachet will bring to the international stage the philosophy that has defined his entire career: demonstrating that the most inspiring gastronomy does not necessarily require grand stages, but rather authentic ideas, outstanding ingredients, sensitivity and the ability to connect with people through food.