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David Gingrass
Cooking Style : Latin American Cuisine
Peruvian
 
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To pursue his dream of becoming a chef, Altamirano made his way from Peru to New York in 1992. After working for two years there, he came to San Francisco and went on to work with some of the city's best known chefs: Reed Hearon at Rose Pistola and Restaurant Lulu, Bob Helstrom of Grand cafe and Kuleto's, David and Anne Gingrass at Hawthorne Lane and as a member of Bradley Ogden's brigade at One Market Restaurant.



Altamirano opened Mochica in January 2004. And people have begun flocking to his south of Market location, where love and respect of great food is evident.

Although Altamirano's cooking incorporates techniques and presentation he was taught along the way, his food is always made with authentic Peruvian ingredients, many of them brought to him regularly from Peru, which contributes to the great taste of this amazing Latin American cuisine.



Courtsey:http://images.google.co.in/imgres?imgurl=http://www.toprestaurants.com/sf/mochica-chef.jpg&imgrefurl=http://www.toprestaurants.com/sf/mochica.htm&h=246&w=255&sz=17&hl=en&start=3&tbnid=aSuWHhcQImvLTM:&tbnh=107&tbnw=111&prev=/images%3Fq%3DDavid%2BGingrass%2B%252B%2Bchef%26gbv%3D2%26svnum%3D10%26hl%3Den%26sa%3DG

 
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David Gingrass
To pursue his dream of becoming a chef, Altamirano made his way from Peru to New York in 1992. After working for two years there, he came to San Francisco and went on to work with some of the city's b
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