I’m Walter Romero González, Executive Chef at Peruanizate and a culinary artist born in Huacho—the legendary “City of Witches,” north of Lima. My journey in the kitchen didn’t begin with a cookbook; it began in the heat of real kitchens, where I discovered my passion in 1999. I had the honor of being mentored by Marisa Guiulfo, who taught me that Peruvian cuisine is not just about seasoning—it’s about emotion.

Over more than 20 years of international experience, my knife and my heart have traveled through prestigious restaurants such as Country Club Arrayanes in Ecuador, Hotel Crown Plaza Panamericano in Argentina, Universidad Inacap in Chile, and Le Bonbonniere in Peru, as well as across the United States, including Ramsay’s Kitchen. I’ve now lived in the U.S. for six years, absorbing new cultures and flavors along the way. During this time, I’ve had the opportunity to exchange ideas and share spaces with chefs of the caliber of Curtis Duffy (Chicago), Virgilio Martínez (Peru), Mauro Colagreco (Argentina), and Alex Atala (Brazil). These experiences have allowed me to refine a broad range of culinary techniques—all while staying true to the essence of our gastronomy.

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Peruanizate was born in Santiago, Chile, during a time of reinvention and bold dreams. It emerged not just as a brand, but as a movement—one dedicated to bringing authentic Peruvian flavors to new places and new hearts. Now based in Boston, Peruanizate is the culmination of 22 years of travel, learning, and culinary passion: a project offering vacuum-sealed, ready-to-serve Peruvian cuisine that locks in freshness, flavor, and quality—designed to help you rediscover the flavors of childhood, those you thought were lost in time.

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As a fervent advocate of Peru’s culinary heritage, I am one of the driving forces behind Ceviche Day in Boston, inviting the community to experience the vibrant flavors, artistry, and cultural significance of this beloved dish. My mission is to continue sharing the magic of Peruvian cuisine—transforming every bite into an emotion.