Chefs collaborate on a fusion dining experience bridging cultures

A unique culinary collaboration, 'Savor by JW Dining,' has brought together chefs Lee Kyung-jin and Ivan Casusol to create a fusion dining experience that transcends borders and languages.

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This collaboration was significant because it allowed us to actually experience Nikkei cuisine. It was a time to feel the worldview and cultural background of a Peruvian chef.

Chef Lee, a master of Japanese cuisine with French techniques, and Chef Casusol, a Peruvian chef specializing in Nikkei cuisine, joined forces for a series of collaborative dinners held in both Ho Chi Minh City and Seoul. This partnership aimed to explore the intricate flavors of Nikkei, a fusion born from Japanese immigration to Peru, blending the distinct culinary heritages of both nations.

During the event, guests savored innovative dishes such as ceviche made with Peruvian leche de tigre, Jeju hairtail rice, and grilled lobster. The chefs emphasized that food serves as a universal language, allowing them to communicate and understand each other's culinary philosophies despite language differences. Chef Casusol highlighted Peru's diverse ingredients, from jungle to coast, and how they inspire his cooking.

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For chefs, cooking itself is the language. It becomes an opportunity to understand each other's thoughts even when words don't translate.

This collaboration is part of a larger initiative by JW Marriott to foster cross-cultural culinary exchange. Future 'Savor by JW Dining' events are planned in various locations, featuring different chefs and culinary styles, further promoting the idea that shared meals can build bridges between diverse cultures.

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Peru has diverse natural environments like jungles, deserts, coasts, and mountains. Hundreds of varieties of potatoes, corn, and chilies are produced in these environments.