Aguilar-Miguel

Miguel Aguilar

Biography

Chef Miguel Aguilar is the Executive Chef and Owner of Surfish Bistro in Park Slope Brooklyn. Trained by Iron Chef Bobby Flay, Chef Miguel developed a passion for the gourmet cuisine of his native Peru. Born in Lima to a family of exceptional cooks – his great grandfather introduced mussels to the Peruvian palate at the end of the 19th century – it is no surprise that Chef Miguel brings the passion, innovation, and artistry of his heritage to his cooking. Complementing fresh ingredients with flavors from around the world, his eclectic yet harmonious... READ MORE

Chef Miguel Aguilar is the Executive Chef and Owner of Surfish Bistro in Park Slope Brooklyn. Trained by Iron Chef Bobby Flay, Chef Miguel developed a passion for the gourmet cuisine of his native Peru. Born in Lima to a family of exceptional cooks – his great grandfather introduced mussels to the Peruvian palate at the end of the 19th century – it is no surprise that Chef Miguel brings the passion, innovation, and artistry of his heritage to his cooking. Complementing fresh ingredients with flavors from around the world, his eclectic yet harmonious cuisine brings a dynamic perspective to classic techniques.”To be a chef, simply knowing how to cook is not enough. Cuisine, in a conventional way, is, of course, about good food but also about sensations, style, ambiance and a certain way of serving. It’s a direct relationship and interaction with the customer… The experience as a whole is what brings guests back smiling time and again”.

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What is your favorite NYC restaurant? And what is your go-to dish? Morimoto

What is your ultimate meal? Toro Sashimi

What three things are always in your pantry? Rocoto, Limes, Miso

If you weren't a chef, what would you be? Professional Bodyboarder

If you could cook with anyone, who would that be? Bobby Flay

What’s your favorite NYCWFF memory? Best Bloody Mary Brunch because we cooked 800 poached eggs a la Huancaina.

Black Causa

Ingredients:

Makes 4 servings:
¾ Idaho potato kilogram
½ Kilogram of yellow potatoes
½ Cup of Oil
1 Tablespoon of yellow pepper (liquefied with oil and some pips)
1 tablespoon of squid ink
¾ Cup of Lemon Juice
1 pinch of salt and pepper

For tuna tartare:
250 grams of Sushi grade fresh Tuna
2 tbsp Aji Amarillo paste
5 tbsp soy sauce
3 tbsp sesame oil
1 tablespoons olive oil

Huacatay “Leche de Tigre”:
2 tablespoons mayonnaise

1/2 cup of “Tiger milk”
1/2 teaspoon soy sauce (soy sauce)
1/2 teaspoon of yellow pepper

Aioli de Tinta de Calamar:
1 egg.
1 large clove of garlic
1/2 teaspoon of Calmar ink
Olive oil (approximately one glass- 220 ml).
One-quarter lemon juice.
Salt.

Avocado mousse (avocado cream)
In a blender:
3 avocados
1/2 teaspoon salt