Chef of the Year 2026
Magaly Ponce
A celebrated Peruvian chef, hospitality experience creator, educator, entrepreneur, and community leader, Chef Magaly Ponce has dedicated more than 25 years to elevating Peruvian cuisine and inspiring others through hospitality.
Her remarkable career spans culinary arts, hospitality management, corporate training, business development, and international collaborations. Through her work, she has proudly shared the richness of Peruvian culture with audiences across the United States and beyond.
Throughout her journey, Chef Magaly has remained committed to her mission of serving with excellence, purpose, and heart.
Chef of the Year Hall of Fame
The SUMAQ Chef of the Year Hall of Fame honors the talented chefs who have helped elevate Peruvian cuisine and proudly represent our culture through their passion, creativity, and dedication.
Each year, SUMAQ recognizes an outstanding chef whose work celebrates the flavors, traditions, and evolution of Peru’s rich culinary heritage. From preserving classic recipes to inspiring new generations, these chefs have made a lasting impact on our community and on the growing appreciation of Peruvian gastronomy.
Below, we proudly celebrate our past Chef of the Year honorees, sharing their photos, stories, and achievements.
Johan Cuadros
Chef of the Year 2025
Chef Cuadron brings over 25 years of culinary experience and proudly lives by his motto, "Cooking from the Heart." Born in Chosica, Lima, Peru, he built his career through hands-on experience, helping open 16 Olive Garden restaurants across the US and working alongside Peruvian Chef Aguilar at Surfish Peruvian Bistro in Brooklyn. Today, he serves as Sous Chef at Norte 175 Restaurant in Wharton, NJ.
Diego Cerdán
Chef of the Year 2023
Studied at The D'Gallia Culinary Art Institute in Lima, Peru. After many adventures and beautiful experiences there, Chef Cerdán came to the United States where he continue doing what he loved most: sharing happiness, creating memories, filling hearts with joy, and doing all of this from the kitchen.
Jesus Grandez
Chef of the Year 2022
Born and raised in Lima, Chef Jesus is a 2008 alumni of Le Cordón Bleu in Peru. His culinary journey of 7 years in the US has led him to work at top kitchens with top chefs such as Boris Torres, Miguel Aguilar, Omar Ben-Hammou and is currently the sous-chef to Erick Ramirez at Llama San in NYC.
Omar Ben-Hammou
Chef of the Year 2019
His work has taken him to restaurants in the U.S., Australia, Switzerland, Chile, and Brazil, among others. His extensive travels have given him a unique perspective, creating fabulous fresh and innovative seafood platters.
Diego Sánchez
Chef of the Year 2018
Born in Huancayo Peru, Chef Sánchez is an expert in Peruvian cuisine and has over 10 years of progressive experience refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe.
Jose Luis Chávez
Chef of the Year 2017
Born and raised in Venezuela to a Peruvian father and a Colombian mother, Chef Jose Luis unique culinary vision, global perspective, and constant desire to innovate and learn has allowed him to work successfully across a myriad of cultures
Ezequiel Valencia
Chef of the Year 2016
Chef Valencia comes from Yungay, known as the alley of Huaylas, in Ancash, Peru. He worked his way up in Lima’s most demanding kitchens, along Peru’s most renowned chefs such as Coque Ossio, Marissa Guiulfo and in restaurants such as Gaston Acurio’s La Mar.
Miguel Aguilar
Chef of the Year 2015
A former winner of The Food Network show Chopped. Trained under Iron Chef Bobby Flay where he developed a passion for gourmet cuisine strongly engrained in his heritage, creative flair and a nose for quality, making him a bonafide Peruvian Cuisine Master.
Boris Torres
Chef of the Year 2014
Came to the U.S. from Peru as a child and grew up in the restaurant business. His passion for cooking ultimately led him to study at the French Culinary Institute in Manhattan (now the International Culinary Center) and to stints working under such chefs as Daniel Boulud and Marcus Samuelsson.