Consulting Executive Chef Alejandro Saravia is known for bringing Peruvian cuisine to Australia. Both as a Peruvian and a chef, Alejandro has a passion for combining the best produce from Australia with the traditional cuisine of his home country. Head Chef Xeres Bodhanwala qualified in culinary arts and restaurant management at Le Cordon Bleu in Sydney. His career has taken him to Firefly Tapas and Wine Bar, Meat and Wine Company, Firefly Lodge, Club Med, Ribs and Rumps and chef Alejandro Saravia’s restaurant, Morena in Sydney.
Uma’s aim is to produce a modern twist on Peruvian cuisine. One which delights and tantalises your taste buds and takes you on a journey through the flavours of Peru, with influences from Spain, Japan, China, Africa and the Incans, which have shaped modern day Peru.