INSPIRATIONS

Chef Elexis Campos

Hello I am Alexis Campos, I studied gastronomy at Columbia Instituto Internacional. When I left school at 16 years old, I was still a kid but since I was a very little. I cooked at home with my grandmother who was blind and in eagerness to try to help her I found my love for gastronomy, I worked in restaurants, hotels and designed events in Peru.

I Focus now on the dishes of my country which is Peruvian ceviche, created by the fishermen of the coast by taking fresh fish from the sea in their boats and cooking them with lime and salt.

When I came to the US a little over two years my focus was to gain experience in interior design and decoration but God had other plans for me, he guided me to where I am today, creating and cooking at the same time and observing the faces of the diners when they taste their first bite. After I see them smile and amazed by what they taste, that’s what fills my heart.

I Focus now on the dishes of my country which is Peruvian ceviche, created by the fishermen of the coast by taking fresh fish from the sea in their boats and cooking them with lime and salt. From that simplicity comes the fresh and interesting flavor of our ceviche, now made with better techniques and combined with two of our most recognizable types of corn, choclo and chulpi, enhancing the flavor with the spiciness of our chili pepper and finally combining all of those flavors and finishing with cilantro. This is a dish that is always on Peruvian tables, in many corners from street food carts to the finest restaurants, many styles and many variations each one tastier than the other. That is why today we have it here at Sazon y Fuego a dish with history, with traditions and above all with love.