Felipe Rojas-Lombardi
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Felipe Rojas-Lombardi (died September 10, 1991) was a Peruvian-American chef whose Spanish and
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influences have impacted America's
haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...
. An assistant to
James Beard James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, ...
's
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cooking school, he was the founding chef of Dean & Deluca gourmet food store. He opened the Ballroom in New York City and then Café Ba-Ba-Reeba! In Chicago. In 1976, he was named America's Bicentennial chef. He was featured on a PBS series on “New York’s Master Chefs” and is credited with bringing the concept of
tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...
to America. He authored ''Soup, Beautiful Soup'' and ''South American Kitchen''.


Death

Rojas-Lombardi died of heart failure in
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on September 10, 1991. In 2014, the
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honored him with a Celebrity Chefs stamp.


References

{{DEFAULTSORT:Rojas-Lombardi, Felipe Year of birth missing 1991 deaths American chefs People with acquired American citizenship Peruvian emigrants to the United States American male chefs