Altitude & Emberwith Chef Jeremy Ford

Our adventure begins at Cala, one of Lima’s most iconic waterfront restaurants, with handcrafted cocktails and beautifully prepared Peruvian cuisine along the coastline.

This welcome reception is your first chance to meet your hosts, Chef Jeremy Ford, Chef Joe Mizzoni and Chef Richard Gruica, and your fellow travelers.

The tour officially begins on Sunday, July 18, but we recommend arriving in Lima by Saturday, July 17. This night is not included in the trip price; we will make the arrangements for you.

At Mercado 1 de Surquillo, we sample exotic tropical fruits and Lima’s favorite breakfast, the chicharrón sandwich. At a humble market stall, Claudia has been preparing her celebrated chupe de mariscos for more than four decades.

Since it’s Sunday, we experience Chifa the way Peruvian families do, with a family-style meal at Chifa TiTi. In bohemian Barranco, a handcrafted cocktail at the legendary Ayahuasca, then the afternoon is yours.

Our day begins at the fishing port of Chorrillos, as boats unload the morning’s catch from the Humboldt Current.

In San Isidro, an intimate Ceviche and Pisco Sour Masterclass, followed by sitting down to the meal you helped create. The afternoon is yours to stroll the Malecón or relax at the hotel.

In the evening, Peru’s ultimate comfort food: pollo a la brasa at Hacienda MonteRico.

After a leisurely morning we fly to Cusco and descend directly into the Sacred Valley to acclimate more comfortably.

In Urubamba, we visit the cattle ranch of Chef Rely Lazo, one of Peru’s most respected chefs and a longtime friend of Chef Richard, for a farm-to-table meal, with Chef Jeremy and Chef Joe in the kitchen alongside him.

Our home for the next three nights is the Aranwa Sacred Valley Hotel & Wellness Resort, built around a restored 17th-century colonial hacienda on the Vilcanota River.

We visit the farm of Manuel Choqque, Peru’s legendary Potato Whisperer, who cultivates more than 4,000 heirloom varieties of native potatoes, and taste his potato wine.

In Chinchero, pastries and coffee at D’llaqta Café, one of Chef Richard’s hidden discoveries, then master artisans show us centuries-old textile weaving.

Beside Laguna Piuray, we help prepare a Pachamanca, a feast slowly cooked beneath hot stones in the earth, with live Andean music.

From Ollantaytambo, we board one of the world’s most scenic rail journeys along the Urubamba River to Aguas Calientes.

Lunch is at the elegant Sanctuary Lodge, the only hotel beside the entrance to Machu Picchu. Then, with our expert local guide, we explore the temples, plazas and terraces of Machu Picchu.

We return by train to Aranwa for a well-earned glass of wine.

We begin at Museo Inkariy, with life-sized recreations of Peru’s great civilizations, then a roastery tour and tasting at Pisonay Coffee Roasters.

At Hacienda Sarapampa, home of Peru’s giant white corn, we walk the fields with the family, then Chef Jeremy and Chef Joe join them around the grill for a relaxed outdoor feast.

In Cusco, we check in to Casa Andina Premium Cusco and set out on an introductory walk through the historic center.

A free morning in Cusco, then a final stop at Saqsaywaman, the monumental Inca fortress above the city.

Back in Lima, our farewell dinner is at Huaca Pucllana, on an open-air terrace beside a 1,500-year-old pre-Incan adobe pyramid, with a final toast to Chef Jeremy, Chef Joe and Chef Richard.

Private transfers to Jorge Chávez International Airport are arranged around your flight. Thank you for traveling with us. Until our paths cross again on another Gourmet Vacation.