Jesús Delgado, Chef

Chef Jesus Delgado was born and raised in Peru, one of the world's most diverse and eclectic food cultures. When Jesus was a child, his family owned and operated a small market in Lima where he grew up in the kitchen watching his grandfather, an incredible cook. This early cooking exposure along with Peru's distinct melting pot of culture and cuisine fueled Jesus to become a chef and aspired him to do his part in sharing his homeland's cuisine abroad.

Chef Delgado studied at Le Cordon Bleu in Lima, Peru where he received his degree in hospitality and tourism in 2002 from the University of San Martin De Porres. After several chef positions throughout Lima, in 2005 Chef Delgado joined Acurio Restaurantes as a Line Cook at La Mar Cebicheria. By 2011, Chef Delgado had worked his way up and excelled in the role of Cebiche Chef at La Mar, creating a diverse menu of traditional and unexpected fresh fish dishes. Jesus then moved to the United States in 2012 to be the Executive Sous Chef at Tanta Chicago, an Acurio International Peruvian cuisine restaurant concept, where he was promoted to Executive Chef in 2015.