Muscat: Master Chef Bruno Andres Santa Cruz will be visiting Oman and will be at the Grand Hyatt Muscat’s John Barry Bar, where guests will be given an opportunity to meet and cook with the Peruvian and sample some of his ‘ceviches’ ahead of the official launch of the Back-2-Business (B2B) networking event.
“Peruvian Ceviche,” is a delicacy known to have originated in Peru, where chefs use only the freshest products and ingredients available within the season.
Currently working at the Hyatt Regency Istanbul in Turkey, Cruz is bringing the Latin American culinary craze to Oman for the first time.
The ceviches on the menu at the John Barry Bar will include seabass in tiger milk, yellow fin tuna with mango and tumbo, octopus and black olives, scallops with pomegranate, and shrimps with orange and avocado.
A ceviche master class is slated to take place on February 17, which will aim to provide guests with an exclusive opportunity to learn the tricks of creating the perfect Peruvian dishes.
“We are really looking forward to this remarkable experience. ‘Peruvian Ceviche’ combines unique ingredients, such as limo chilli, tiger’s milk, and the aji verde spicy sauce,” said the Director of Food and Beverage, Dirk Holscher.
In addition, Chef Cruz will be flying in two days earlier to participate in the B2B event this year, which will take place on February 9 in the hotel gardens.