Tarapoto, in the San Martín region, will serve as the gateway to the Peruvian Amazon, with a program centered on ancestral flavors, native products, culinary innovation, cacao, coffee, mixology, and the traditional knowledge of local communities, as well as the extraordinary botanical wealth of the region.
Lima will contribute its standing as a major gastronomic capital and a meeting point for different cultures and culinary traditions. The program will also include an educational component, encouraging the participation of culinary professionals and students.
The experience will continue in Pucusana, representing Peru’s coastline, its maritime culture and a culinary tradition deeply connected to the bounty of the sea.
Finally, Pisco and Paracas will provide the setting for an encounter between spectacular landscapes, seafood, gastronomy and Peru’s pisco culture. This stage of the journey will highlight one of the country’s most emblematic symbols of national identity: pisco, Peru’s national spirit.
For the organizers in Peru, hosting ENBHIGA Peru ÍCONOS 2026 means embracing the responsibility of presenting an authentic, diverse and creative country while fostering connections among chefs, producers, entrepreneurs, students, public officials, communications professionals and representatives of the tourism industry.
The visiting delegation comprises 25 professionals from Argentina, Chile and Spain, most of whom are professional chefs bringing extensive experience from their respective countries and looking forward to exchanging knowledge and expertise with their Peruvian counterparts.
As in previous editions, private-sector companies, entrepreneurs, HORECA-sector brands and participating professionals play an essential role in supporting the considerable efforts of the organizing committee, which oversees every aspect of the event—from selecting the destinations to providing the visiting delegation with the necessary logistical support. This collaborative approach reflects the spirit that has inspired ENBHIGA since its inception and has also guided organizers in each host country.
The Amazon and the coast, tradition and innovation, native products and new culinary expressions will come together in an experience designed not only to introduce visitors to Peru, but also to ensure that they take home with them a part of its identity.
About ENBHIGA
Bioceanic Hispanic-Latin Gastronomy Gathering was founded in Argentina by communications professional Carlos Snaimon, who planted the seeds of the association across several countries in the region 10 years ago.
Since then, ENBHIGA has continued to promote initiatives focused on sustainability, environmental stewardship, the appreciation of traditions and the recovery and preservation of ancestral cuisine, with education, culture, tourism, gastronomy and communication at the heart of its mission.
In Peru, more than 50 professionals and brands have been involved in strengthening the association for nearly six years. The first Board of Directors is chaired by tourism entrepreneur Luz Hidalgo, who leads a multidisciplinary group of professionals that includes hotel entrepreneurs, tour operators, chefs and communications specialists.
Author: Cecilia Portella (submitted by Mariella Stuart Pando)
