Gastón Acurio visits Fundador Wineries and connects the tradition of Jerez with Peruvian cuisine

The renowned chef tours the historic facilities in a day that fuses gastronomy, brandy, and flamenco in the heart of the city

Jerez de la Frontera, March 24, 2026

The historic Fundador Wineries, in Jerez de la Frontera, have received a visit from Gastón Acurio, one of the most influential figures in international gastronomy, in a day marked by the meeting of cultures and traditions.

The Peruvian chef, accompanied by Ugo Chan, known for revolutionizing Madrid with Asian-influenced cuisine, and Luis Suárez de Lezo, president of the Royal Academy of Gastronomy, toured some of the most emblematic spaces of the winery, such as La Mezquita and El Molino, in a first contact with the historic legacy and winemaking of Fundador.

The visit continued in Los Claustros, where the atmosphere gave way to a more relaxed meeting where brandy and art naturally conversed. Here, the evening was enlivened by a flamenco group and featured performances by Macarena de Jerez, Antonio Cortés, and Marina García.

In addition, attendees enjoyed a selection of wines and cocktails in a space specially prepared for the occasion, where the history of the winery mixed with a contemporary approach, reflecting Acurio’s philosophy: respect the origin while discovering new ways to tell gastronomy.

The closing of the day included a brief meeting with the chef, who offered some reflections on his current approach to cooking, conceived as a language capable of connecting territories, cultures, and people.

About Gastón Acurio

Gastón Acurio (Lima, 1967) is one of the great promoters of the international projection of Peruvian gastronomy. Trained in Le Cordon Bleu, his career took a decisive turn when he bet on the culinary richness of his country, contributing to the so-called boom of Peruvian cuisine.

He is the founder of renowned gastronomic concepts such as Astrid & Gastón, La Mar or Yakumanka, present in different cities around the world, and has been distinguished with awards such as the Diners Club Lifetime Achievement Award from The World’s 50 Best Restaurants, among other international recognitions.

Beyond his business facet, Acurio has played a key role as a disseminator and narrator of Peruvian identity through cuisine, driving a generation of chefs who today continue to expand that legacy. His vision understands gastronomy not only as culinary excellence, but as a cultural tool with real capacity for social impact.

In addition, he promotes social projects like the cooking school Pachacútec, aimed at training young people in vulnerable situations, consolidating his commitment to a cuisine that generates opportunities and builds the future.