Private Chef Bastian Sarria

I'm a Peruvian private chef currently based in Barcelona, with experience in some of the world's most acclaimed restaurants. Throughout my career, I've had the privilege of working at Disfrutar in Barcelona, ranked The World's Best Restaurant 2024 by The World's 50 Best Restaurants, as well as Maido in Lima, ranked The World's Best Restaurant 2025.

My passion lies in seafood and contemporary cuisine, where technique, precision and respect for exceptional ingredients come together. I believe that great food is about much more than flavor—it's about creating memorable moments, bringing people together and sharing the stories and cultures behind every dish.

Whether it's an intimate dinner, a celebration or a bespoke culinary experience, my goal is to offer refined, personalized menus that combine world-class techniques with warm hospitality and meticulous attention to detail.

Every meal is designed to be an experience worth remembering.

For me, cooking is...

What I enjoy most is creating experiences that go beyond the food itself. I love introducing guests to the origins of each dish,

I learned to cook at...

My passion for cooking started with my mother and grew at Le Cordon Bleu Peru, the French culinary school that shaped my career.

A cooking secret...

Cook with love, passion, and a positive attitude. I believe that the energy you bring into the kitchen is reflected in every dish.

My menus

Catalan Tasting Menu

STARTER

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First Course Mediterranean Bite with Bloody Mary A skewer inspired by the classic Gilda, made with L’Escala anchovy, Arbequina olive and piparra pepper, accompanied by a small roasted-tomato Bloody Mary infused with Mediterranean herbs

FIRST COURSE

All inclusive

Seasonal Tomato Salad A colourful selection of seasonal tomatoes with delicate white onion rings, roasted eggplant escalivada, extra-virgin olive oil and a refined cava vinaigrette

Bluefin Tuna Tartare Hand-cut bluefin tuna with sun-dried tomato, capers, fresh lemon and Arbequina olive oil, served on a crisp pan de cristal toast

Mediterranean Seafood Paella Ebro Delta rice cooked with squid, prawns, mussels and saffron, finished with a delicate roasted-garlic aioli

MAIN COURSE

All inclusive

DESSERT

All inclusive

Caramelised Torrija with Crema Catalana A golden caramelised torrija served with silky crema catalana, fresh orange zest and cinnamon ice cream

Peruvian Food

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First Course Crispy Ají de Gallina Croquette A golden, crisp croquette filled with creamy ají de gallina, served with a smooth Botija olive cream and fragrant huacatay oil

FIRST COURSE

All inclusive

White Fish Tiradito Silky slices of fresh white fish dressed in vibrant ají amarillo leche de tigre, complemented by flame-seared avocado, crunchy chulpi corn and aromatic cilantro oil

Lomo Saltado with Smoked Demi-Glace Tender cuts of beef flash-seared in a wok with red onion, tomato, ají amarillo and soy sauce, enriched with a smoked demi-glace and served with golden potatoes

Classic Peruvian Ceviche Fresh fish cured in traditional leche de tigre with ají limo, red onion and cilantro, accompanied by sweet potato, crunchy chulpi corn and a delicate cilantro oil

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Mango & Passion Fruit Mousse A light and refreshing mango and passion fruit mousse, paired with a crisp crumble and fresh mango tartare

Nikkei–Mediterranean Seafood

STARTER

All inclusive

FIRST COURSE

All inclusive

First Course: Batayaki-Gratinated Scallops Tender scallops gratinated with Parmesan and mozzarella, enriched with our Japanese-style batayaki butter. Finished with fresh lemon juice, citrus zest and delicate dots of Peruvian quinua pop

Second Course “Carretillero Pituco” Ceviche Our refined interpretation of Peru’s iconic street-style ceviche: fresh seafood cured in rocoto chilli leche de tigre, accompanied by glazed sweet potato, shichimi chilli oil and crispy calamari chicharrón

Third Course: Potato Basket with Anticucho Octopus A crisp Peruvian potato basket filled with tender anticucho-marinated octopus, served with kimchi emulsion and chimichurri a meeting of Peruvian fire, Japanese umami and Mediterranean freshness

Fourth Course: Tiradito with Smoked Ají Amarillo Silky slices of fish dressed with smoked ají amarillo leche de tigre, complemented by flame-seared avocado, huacatay and coriander oil, fresh chalaquita salsa, crunchy chulpi corn and fried capers

Salmon & Foie Gras Nigiri Flame-seared salmon topped with foie gras, fresh chalaquita and a delicate touch of anguila sause

Tuna & Foie Gras: Yellowfin tuna with rich foie gras for an elegant balance of freshness and indulgence

MAIN COURSE

All inclusive

DESSERT

Choose 1 dish

Lime and Passion Fruit Citrus Panna Cotta with Mint Syrup