NIKKEI DINING COMES TO HARLEM
This unique and special evening will feature a blend of three of the worlds’ most celebrated cuisines curated by Celebrity Executive Chef Xarles Thomson. Chef Xarles, a native of Peru studied cooking at the world famous Cenfotur of Lima, and Le Cordon Bleu in Paris. He is also the former Executive Chef of Panca and PioPio both Michelin recognized for their Peruvian cuisines. The evening dining experience will feature 10 of Chef Xarles favorite dishes paired with wines and champagnes from Moet Hennessy.
BLUE FIN TUNA TARTARE
WILD ALASKAN SALMON IN SALSA VERDE
WILD TIGER SHRIMP
GRILLED MEDITERRANEAN OCTOPUS WITH SMOKED MASHED POTATOES
INTERMEZZO: LEMON SORBET
DUCK LEG CONFIT
ANGUS FILET MIGNON SALTADO
NIKKEI WILD GROUPER FISH FILET
Trois Dessert Au Choix
Cordials, Sorbets, International Coffees & Teas
(A fusion of Japanese, French & Peruvian Cuisine)
May 16, 2018
6PM – 10PM
Queen Esther & Friends
The exclusive invitation only experience is part of our VIP Food & Wine pairing series and is priced at $150 per person.
He was born in Lima, Peru in 1981; in a home in which the kitchen was an essential part of their living. Due to the difficulties that the country faced, since it was in the middle of a civil war, it was difficult to leave the house and Chef Thomson as a child was always in the kitchen observing how the cooks in the house created dishes with their Afro-Peruvian and Andean influences. He would watch them cook in copper and clay pots, which are the best conductors of heat, while they prepared succulent stews and dishes. The scents and flavors became engraved in him from that moment.
And that was the beginning of a passion that became a profession.
When he finished school and after a brief attempt at attending law school, he decided to attend culinary school. He began studying at the prestigious school in Lima called Cenfotur, Alma-matter of great Peruvian chefs such as Cucho la Rosa and Teresa Izquierdo. He then finished his studies at the famous French school, Le Cordon Bleu; where he specialized in Peruvian-Asian fusion. This school opened the doors for him to work at Rosa Nautica and Sheraton Lima.
At around this time, he meets Javier Wong (who’s Ceviche has been named the best in the world) who adopts Chef Thomson as his protégée. Thus, Javier Wong becomes professor and mentor for Xarles Thomson, transmitting to him much of his culinary knowledge and techniques. Chef Thomson also works with Gaston Acurio in Lima, where he enhances his culinary knowledge and establishes a personal relationship with Gaston; who guides him throughout his career.
In 2005, Chef Thomson decides to travel to New York, under the premise that it is a culinary capital of the world and because of its cultural diversity. Upon his arrival, he worked for several years as a cook in French, Japanese and Italian restaurants. However, it was a Peruvian-Japanese restaurant called Kion, which gives him an important job as Sous Chef where he is able to flourish as a Chef with his own style of cooking.
Later, the famous Chef Emmanuel Piqueras comes looking for him to name him Chef at Panca restaurant in the West Village. It is at “Panca” where he receives the honor of being included in the Michelin Guide as the first Peruvian restaurant in New York to be included in the guide. A recognition that only 350 out of the nearly 40,000 restaurants in New York receive.
He then goes to work for the PioPio Corporation as Executive Chef for the 9 restaurants that are part of the group. Traditionally, PioPio was specialized in Rotisserie chicken, but Chef Thomson incorporates other elements to their menus such as ceviches or Lomo Saltados. Thus, converting PioPio in a renowned restaurant throughout the 5 boroughs of New York. There, he once again incorporates PioPio into the Michelin Guide.
In 2012, thanks to the well-known Brazilian business man, Vasco Carvallo, who introduces him to Alex Atala; Chef Thomson worked at D.O.M. which was considered #4 in the world and the only Latin American in the top 5 of the world. After that, he travels throughout Latin America providing consulting services to several restaurants. He finally arrives in Buenos Aires where he is asked to create the menu for two new restaurants called Bokoto and Buenos Aires Sushi.
In 2014, Chef Thomson decides to come to NY and begin a new culinary adventure under his own name, a Catering Company called Hamar Catering by Chef Xarles Thomson. In a short period of time, Hamar Catering becomes the company of choice for Prom Peru and other official entities of New York. Additionally, Chef Thomson continues to provide consulting services to several restaurants in NY seeking to improve their menus and processes in the kitchen; amongst them are: Cipriani, Despaña and Solera.
Besides having helped 3 restaurants (Panca, PioPio & Warique) to be included in the Michelin Guide, Chef Thomson has received several recognitions and accolades for his hard work and talent throughout his years as a Chef. He has appeared in several occasions on TV shows in the United States (Telemundo & NY1) and in his country of origin, Peru (Panomaras, Channel 5). In addition, he has been a Peruvian cuisine teacher at the Macy’s Culinary Council; the cooking show of the famous department store. Recently, he received second place in the Spiedie Fest Contest with his version of the Peruvian “anticuchos”. Soon, he will also appear in a US cooking show which will be called “Breaking Bread”, as the ambassador of Peruvian food in NY.