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Let there be no mistake—Chef Erik Ramirez makes a mean Pollo a la Brasa, ceviche, and Lomo Saltado. But when he puts ponzu and daikon in that ceviche, or bacon and banana in his quinoa, the message is clear: there’s more to Peruvian cuisine than meets the eye. At Ramirez’s Michelin-starred Brooklyn restaurant, Llama Inn, the spotlight is on flavor, and he’ll go great lengths to achieve it—like growing huacatay, an Andean herb, right on Llama Inn’s rooftop to make a lapping-good green sauce for roast chicken. Meanwhile, the charred octopus ceviche gets a sprinkling of togarashi.Wait. Japanese chile in ceviche? That’s not Peruvian, that’s fusion. But Ramirez will tell you that cultural combinations are fluid in Peru, where there are even specialized terms for them: “Chifa” to describe Chinese-Peruvian and “Nikkei” for Japanese-Peruvian. You can probably taste the glossy umami depth of Chinese oyster sauce in the Lomo Saltado, and Ramirez serves it with scallion pancakes so diners can build their own Lomo "tacos."Ramirez hasn’t always been this in tune with his Peruvian palate. Having been raised in New Jersey on his mother’s traditional arroz con pollo and rich stews, he wanted to widen his horizons when he started his culinary career in NYC and sought out a ticket to another country’s kitchen. He developed classic French and American skillsets at Eleven Madison Park and Irving Mill, respectively, which shine as you watch him swiftly slice an onion or emulsify sauces to silky perfection.But a trip to Peru shed new light on the food he'd grown up eating when a mind-blowing ceviche changed everything: “I was just like, wow...I couldn’t believe what I’d been missing out on for 28 years,” he recalls.Outside Llama Inn, the backdrop of the Brooklyn-Queens Expressway helps set the pace for his food: dynamic, never stagnant. “It’s New York cooking with a Peruvian attitude and heartbeat,” he says. “I knew it was going to translate because the flavor profiles of Peruvian cuisine are delicious. Delicious is delicious no matter what continent you are on.” That’s certainly the case in the dishes Ramirez has made for Panna using ingredients that may raise eyebrows, but which make total sense in your mouth. Pollo a la Brasa, an iconic Peruvian dish, carries a funky whop of Chinese black bean paste in the marinade; carapulcra, an indigenous pork mole features papas secas, freeze-dried potatoes that almost look like pasta. Last but not least, there’s ceviche, swimming in a gingery, vegetal “Leche de Tigre” that will inspire an “Aha!” moment in your mouth.Once you source a few key, special ingredients, the prep is simple, the flavors original yet grounded. His dishes have something for everyone: If you already love Peruvian food, these recipes will shake up your favorites with New York swagger. And if you’re new to Peru? You’re in for a delicious ride.Erik's Restaurant:Llama Inn (Brooklyn, NY)

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he'll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's first cookbook, Season with Authority: Confident Home Cooking, was released in 2015.