Eduardo Enrique Montes Traverso

Introducing Eduardo Enrique Montes Traverso, professional chef from Peru with a lot of experience in different types of cooking technique, teamwork, design, coordination, and implementation. He began his career in 2004 as a waiter in Vivaldy Gourmet Restaurant to gain experiences about culinary, he also worked as a lecturer in the area of culinary in Continental Institute in 2009. In 2013, he successfully introduced Peruvian stew through his collaboration with Jaime Pesaque in Mayta Restaurant Hongkong. In his hand as an Executive Chef, The Mayta Restaurant was awarded as the best restaurant by Hong Kong's international magazine, that earned him the opportunities to work in Milan and Dubai. In 2016, he worked as a Corporate Chef of Mayta Restaurant in Dubai and now he is currently working as a Chef and Owner of Casa De Barro Restaurant.
Our Menu
Appetizer
Entree
Main Course
Dessert
Ceviche Puro
Sole fish, leche de tigre, cilantro oil, aji limo, corn, sweet potato
Quinoa Salad
Crispy mushrooms, baby potatoes, mint, avocado, confit tomatoes, miso ponzu dressing
Peruvian Duck Leg
Atamalada quinoa, feta cheese, chili oil, spring onion, fry garlic, watercrees
Rice Pudding
Traditional Peruvian rice, condensed milk, pisco sour foam
Terra Andina Chardonnay 2013
 Medalla Cabernet Sauvignon 2010  

All menu will be served with wine pairings. (FREE FLOW)