top of page

Optimal kitchen.

"You can cook delicious by optimizing

the ingredient to the maximum and helping

to face the great struggle of the

food waste and hunger.

Palmiro's history

He understood that his profession transcended a kitchen and a set of genuine and luxurious instruments for her. He also realized that his years of experience and tour of the best culinary spaces in Peru and the world would allow him to contribute his talent for a better country.


Over the last few years, he has developed a concept that transforms the perception of doing and thinking about cooking; His creativity does not contemplate the limits of creation, much less of innovation; Food sustainability is his obsession, and contributing from his platform to reduce poor nutrition is his mission.


He has designed courses in academic spaces such as Le Cordón Bleu, the San Ignacio de Loyola University and the Universidad del Pacífico. Today, in addition, he is part of the group of WWF ambassadors in Peru and chef in charge of creating Peruvian cuisine proposals for the fleet of ships of the Holland America Line cruise line. He participated as a Peruvian representative in the Bocuse d'Or Latin America in 2015. Gastronomic Director of the Mistura fair in 2016, he represented our country at the "Idéntitá Golose" Food Congress in Milan in 2016.


He is a consultant chef for the development of sustainable gastronomy proposals. Its gastronomic concepts: 1087 restaurant, Huevón Lima, Dada resto bar, Che cha tea bar & Food station and soon Perpetua Café – Market in San Isidro.


His socio-environmental projection has led him to found in 2014, together with his life partner, CCORI COCINA ÓPTIMA, an organization dedicated to the research and development of educational programs in food optimization for community kitchens.


Co-author of the book “Tasty Peruvian insects: From traditional food to gastronomic innovation” Collaborated with the Nordic Food Lab on the research trip for the Phaidon publishing house book “ON EATING INSECTS” During his work at the Noma restaurant in Copenhagen, Denmark .


Zero Hunger Ambassador for the World Food Program. He directed the luncheon of the annual meeting of the United Nations in Rome in 2017. Speaker in the famous TED talks with his presentation: can you fight hunger from haute cuisine?


He participated as creative chef of the signature Peruvian cuisine restaurant, which was awarded as the best Peruvian cuisine restaurant in Miami in 2021. 


Currently, he is also the creator of the Cooking with Insects and Sustainable Proteins course for the Scoolinary school and is the creative Chef of the Provinciano - Barra Criolla and Regional menu.


He is Palmiro Ocampo Grey.


The future is sustainable.

With the optimal kitchen you pollute less,

you are more efficient in the use of your resources,

you can cook more food because you have more ingredients and you get very tasty dishes

and with relevant nutritional load.

bottom of page