I spent my time in Pisac village, Peru, nerding out on cooking with Zach. His endless creativity with textures, colors, and temperatures went far beyond what you’d expect from a chef at a typical “organic local cafe.” It’s as if he can weave the entire canvas of Peru’s rich diversity onto a plate.
Zach’s connection to food goes much deeper than just the ingredients. For him, every dish is a dialogue with the earth. The plants, the soil, the seasons—all of it plays a role in shaping what ends up on our plates. It’s not just about creating a meal; it’s about understanding how nature works in harmony, and how we, as humans, are part of that cycle.
It didn’t take long before I invited him to sit down and talk about food. Such a primal part of our human experience—a tool for connection, appreciation, and celebration. Food can soothe and comfort, but it can also be used as punishment. Think about what you eat when you feel good about yourself versus when you’re sad, angry, or ashamed…
All cultures revolve around this primal activity. Even if certain cuisines aren’t to your liking, they still tell stories—stories of nations, tribes, and the passage of time, both ancient and recent. Take tomatoes, for example: their wild ancestors, resembling more of a cherry variety, originated around 7 million years ago. Domesticated around 7,000 years ago, tomatoes were only brought to Europe from Central America less than 600 years ago.
What story would a tomato tell if you listened?
During my conversation with Zach, we wandered through multiple tangents, as one often does with excellent chefs. In my experience, the best chefs have a wide range of interests, spanning farming, horticulture, medicine, psychology, anthropology, and more. It takes a great deal of knowledge and intuition to create a fully consumable work of art and present it so seductively on a plate.
Understanding the environment you’re in, the chemical reactions of ingredients, and the seasonality of food is key to extracting the best flavors. What we call “intuition” is often the result of decades of curiosity about ingredients and the willingness to experiment. It’s the ability to bring distant shores closer by blending flavors and spices from around the world.
We touched on the idea that food isn’t just fuel; it’s a reflection of the world around us. What we eat changes depending on the environment we live in, and how the seasons influence our cravings and the way we nourish ourselves. It’s this constant, subtle exchange with nature that defines not only our health but our connection to the planet itself—a world far richer and more abundant than any human-made creation.
Check out Zach’s work on his website, and be sure to reach out to him if you’re in Peru and want to explore food as part of the local culture. Or, if you’re curious, dive into the mysteries of Peru’s ancient stones and colorful landscapes.
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