“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”
“There was always that fear that Kjolle wouldn’t live up to Central. I took a risk but I decided to do it, and luckily we have a strong team.”
After the roaring success of the first Osso, Garibaldi is planning a second branch, with a new supersized butcher’s shop serving meaty sandwiches.
“Ten years ago, we were talking about the Peruvian gastronomic boom, but for us, that boom has been and gone. It’s important to talk about the present, and what’s important in the present is that people come to my restaurant and have a good time”