Being a chef is about far more than cooking. It's about mentoring and leading a team, growing relationships inside and out of the restaurant. Farmers, fish mongers and chefs. We all play our part. It's a lifestyle.
I became passionate about fine dining and the culture of hospitality while working at the only Relais & Chateau property in Hawai'i at the Hotel Wailea and at the Waldorf Astoria in Beverly Hills while working for chef Jean-Georges.
Idrovo's favorite dessert is the tres leches cake. She's even developing her own recipe with her mother for this sweet classic.
My interest in the restaurant industry began in the Lower East Side of New York City after visiting tons of different bakeries.
I view hospitality and cocktail creation as an artistic expression. It combines a passion for creativity, a hunger for knowledge, and a desire to create experiences for guests. In that way art is very similar to hospitality, it’s how it makes you feel.
My love for wine and hospitality began back home in Peru; since then I’ve been lucky to work around the world doing what I love the most.
I realized that storytelling was a passion of mine at a very young age. Being able to constantly share different narratives in a creative manner is something that food + art can always offer.
I'm an ardent food enthusiast, but art is my true passion. I'm grateful to be in a position where I can support artists' endeavors in a beautiful gallery worthy of their work.