About Chef Renzo

At the age of 17, Renzo Macchiavello immigrated to the United States from Peru and embarked on his culinary journey.
His first job in San Francisco was as a dishwasher in a Mexican restaurant. Despite his humble beginnings, Renzo’s passion for cooking burned brightly within him.

After two years in San Francisco, he made his way to Los Angeles, where he spent the next six years honing his skills in various hotels and restaurants located in Pacific Palisades, Santa Monica, and Beverly Hills.
Renzo’s dedication to his craft led him to pursue formal culinary education, and in 1993, he proudly graduated from the LA Culinary Institute under the esteemed Master Chef, Raymond Hoffmaister. Throughout his career, Chef Renzo has showcased his culinary talents in numerous professional competitions, achieving remarkable success.
His achievements include winning a gold medal from the Chefs De Cuisine Association of California (CCAC) and the American Culinary Federation.

In 1996, Chef Renzo ventured to Orange County, where he realized his dream of owning his own restaurant. The Peruvian Grill earned rave reviews from reputable sources such as the LA Times and local newspapers.
Renzo’s culinary expertise, combined with his commitment to sourcing the finest local ingredients from farms and fish markets, ensured a remarkable dining experience for his patrons.

Today, Renzo has expanded his culinary endeavors, working as a consultant and private chef. He promises to deliver the highest quality of fresh ingredients while accommodating diverse budgets. Whether it’s developing customized menus or crafting innovative party concepts, Chef Renzo brings his expertise to the Orange County area, creating unforgettable culinary experiences for his clients!