Renzo' Catering

04/19/2026

My love, my inspiration, my everything . . . I love you ❤️

04/16/2026

Throwback to one of the greatest experiences of my career 🇺🇸🔥

1994 World Cup in the USA — working 2 intense weeks, serving over 30,000 people a day. I was in charge of the VIP omelette station, cooking nonstop, representing my passion and my roots. 👨‍🍳🥚

Long days, high pressure, but unforgettable memories… this is where discipline, speed, and love for the craft truly came together.

Moments like this shape you forever.

04/16/2026

Grateful to have learned from a true legend 🙏

Chef Raimund Hofmeister — Certified Master Chef — not only shaped kitchens around the world, but also shaped chefs like me. From leading luxury hotels to building culinary institutes and training generations, his impact goes far beyond the plate. 

Chef, thank you for your guidance, your discipline, and your passion. I carry those lessons with me every day in my kitchen.

Once a student… always your student. 👨‍🍳🔥
1994 I graduate .. I work under him 5 years and won 3 culinary competitions Gold Medals

04/12/2026

The best part about choosing this career… there’s always something new to learn. Every dish teaches you something—flavor, balance, creativity.

Today: Soy chorizo & avocado on toasted ciabatta 🥑🔥
Simple, bold, and full of flavor.

Never stop learning. Never stop cooking.

04/10/2026

Always learning , I been eating some more vegan and working with tofu , it’s a so different for me to cook with new ingredients like I always you don’t know how to make a dish tell you do it 100 times

04/08/2026

My two angels 🤍

The ones who guide me, keep me straight, and gave meaning to everything I do… including Renzo’s A Taste of Peru.

The day my daughter was born, I was 44 years old. In one instant, my mind went from thinking only about food, recipes, and kitchens… to something completely different—unconditional love.

I remember bringing her home and asking myself:
“How am I going to be there for her… every holiday, every birthday, every weekend… when this life demands everything from me?”

Because culinary arts is not a job… it’s a lifestyle.
24/7. All year. No days off.
It’s passion. It’s sacrifice. It’s love.

And I learned that from my mother.

I grew up in Peru, running through her kitchens, her catering business, her restaurant… she was a widow, but one of the strongest women I’ve ever known. I remember being 12 years old, surrounded by cooks, food, and the smells of fresh meals… those were some of the best days of my life.

By 17, I used to say: “I’m going to marry the kitchen.”
And somehow… I did.

Now, at almost 60, I’m still learning. Watching videos, studying techniques… because in this business, you never know everything. You are only as good as your last meal.

And what keeps me going?
You.
The people.
The smiles.
When someone says, “This is the best meal of my life”… that fills your soul.

To the new generation:
Stay humble. Stay hungry. Never say “I’m good enough.”
Because the day you stop learning… the joy disappears.

07/09/2025

Desde que nací, mi amor por la comida fue más fuerte que yo.
Mis padres decían que yo era “como barril sin fondo y bolsa de ciego” — ¡me comía TODO! 😄

Mi mamá pensaba que algo no andaba bien porque no engordaba… Me llevó al doctor preocupada.
El diagnóstico fue claro:
👉 “Su hijo no está enfermo, señora… simplemente le encanta comer.”

Y así empezó todo… Lo que comenzó como un apetito insaciable se transformó en una vida de cocinar, compartir y celebrar los sabores del mundo 🌍❤️

🍽️ Since the day I was born, my passion for food has been unstoppable.
My parents gave me the nickname “bottomless barrel and blind man’s bag” — I ate EVERYTHING! 😄

My mom even thought something was wrong because I never gained weight… She kept taking me to doctors.
One finally told her:
👉 “Your son isn’t sick, ma’am… he just loves to eat.”

That was the beginning… What started as an endless appetite became a life dedicated to cooking, sharing, and celebrating flavors from around the world 🌍❤️

🇵🇪👨‍🍳

06/05/2025

05/25/2025

“One of my all-time favorite Peruvian dishes is Ají de Gallina. This delicious mix of shredded chicken in a creamy, spicy ají amarillo sauce, with nuts and olives, served over rice and potatoes, is simply the best. While the traditional recipe uses dairy like milk and Parmesan cheese, I make mine without any dairy—no milk, no cream, no Parmesan. And a mix of , whole olives, and I use an olive mayo aiolu on top, which is a hit with the American palate. A true taste of Peru! 🇵🇪✨” a little hard boiled egg for garnish , chicken stock from scratch 👨‍🍳

05/20/2025

Renzo’s Chimichurri after years of making this here have or call me for your next event
Authentic Argentinian flavor with a Peruvian soul

Handcrafted with fresh Italian parsley, garlic, oregano, red wine vinegar, olive oil, and bold spices — our chimichurri is perfect for meats, potatoes, grilled vegetables, or just dipping with fresh bread.

Packed fresh in 16 oz jars
Shelf life: 5–7 days at room temperature (in a cool, dark place)
Tip: Always keep herbs submerged in oil and use a clean spoon.

[Photo of the jars goes here – already beautifully styled!]

Now available at:
Renzo’s A Taste of Peru
Lake Forest, CA
714-655-4543
[email protected]

05/17/2025

The Wok Comes to You
From 10 to 100+ people — I bring the lomo saltado experience straight to your home or business.
No reheating. No shortcuts. Just fire, wok, and flavor — made right in front of you.
You haven’t had saltado until you’ve had it like this.

Book the wok. Taste the difference.


DM to book.