Tanta Cocina Peruana
Chef Jesus Delgado, 32, was born and raised in Peru, one of the worlds’ most diverse and eclectic food cultures. As a child, his family owned and operated a small market in Lima. This early exposure to Peru’s unique melting pot of culture and cuisine fueled Delgado to become a chef and do his part to share his homeland’s cuisine abroad. As Chef de Cuisine of Tanta in Chicago, Delgado focuses on dishes iconic to Peru, such as his specialty of cebiche, in addition to a number of lesser-known plates that showcase the multi-culturalism and biodiversity of the country. Delgado first studied at Le Cordon Bleu in Lima before transferring to the University of San Martin De Porres (USMP) where he obtained a degree in Hospitality and Tourism in 2002. Upon graduation, Delgado cut his teeth at a number of Chinese and Japanese-influenced restaurants in Lima before landing at well-known South American Chef Gaston Acurio’s La Mar Cebicheria in 2007 as a line cook.
By 2011, Delgado had worked his way up to Cebiche Chef. At La Mar, Delgado excelled behind the cebiche bar, creating a diverse menu of traditional and unexpected cebiche and other cold dishes, cementing his reputation for showcasing Peruvian seafood in unique and unexpected ways. At Tanta in Chicago, Delgado will take on the role of Chef de Cuisine. Tanta is dedicated to sharing the flavors and culture of Peru with Chicago, serving authentic Peruvian dishes and beverages in an approachable, casual and colorful downtown setting. This fresh and vibrant new restaurant is the next step in the evolution of the Acurio Restaurantes concepts, created specifically for Chicago with the city’s residents and their tastes in mind.
The menu at Tanta (created in collaboration between Acurio and Delgado) will take diners on a voyage through Peru through its food. From the Pacific Ocean, through the Andes, to the desert, to the Amazon, Tanta will celebrate the diverse landscape and ethnicities that make up Peru’s culture. Emigrants from China, Japan, Spain, and Italy melded their respective dishes with the native Peruvian cuisine to create the unique melting pot of Peruvian cooking that keeps boiling to this day, which Delgado and the Tanta team is committed to highlighting in Chicago.