Pedro Miguel Schiaffino es un chef peruano que ha trabajado para resaltar los alimentos de la selva y la cocina amazónicas. Es propietario de los restaurantes Malabar y ámaZ en Lima. También es chef ejecutivo a bordo del M/V Aqua. Schiaffino es conocido como el "chef de la selva" y ha sido comparado con René Redzepi. (es)
Pedro Miguel Schiaffino is a Peruvian chef who has worked to highlight the foods of the Amazon jungle and Amazonian cuisine.Schiaffino's restaurant in Lima, Peru is called Malabar. He is also executive chef aboard the M/V Aqua. Schiaffino is known as the "jungle chef" and has been compared to René Redzepi. Schiaffino graduated from the Culinary Institute of America in Hyde Park, New York in 1997 and did Masters work at the . While in Italy he at Dal Pescatore under chef Nadia Santini and with at . Ingredients he uses include kushuru (Andean caviar), algae, aguaje (a slightly fermented palm fruit), giant snails, (a type of wild coriander), turmeric, achiote, guinea pig and Andean corn beer. He also uses quinoa and seasonings including cedrón, toronjil, muña, sachatomate, and aguaymanto. His menu offerings have included dishes such as: * Tuna brulé with cocona-lime juice and tobiko wild caigua with scallops, Andean seaweed, and maca root (known as Andean Viagra) * Fish ceviche with tumbo * Paiche with masato and black tapioca * Arroz con pato (Spanish rice with duck) * and green melon * Lucuma and deep fried "truffles" (en)