As chef de cuisine of Tanta in Chicago, Jesus 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 multiculturalism and biodiversity of the country. Collaborating with Chef Gaston Acurio, Delgado takes diners on a voyage through Peru and its food, as he is committed to introducing the authentic flavors the country to Chicagoans. Delgado, 32, was born and raised in Peru, one of the world’s 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 distinct melting pot culture and cuisine fueled Delgado to become a chef and do his part in sharing his homeland’s cuisine abroad. He went on to study at Le Cordon Bleu in Lima before transferring across town to the University of San Martin De Porres, from which 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 and excelled in the role of cebiche chef at La Mar, creating a diverse menu of traditional and unexpected fresh fish dishes and other cold plates, cementing his reputation for showcasing Peruvian seafood in distinctive and unexpected ways. He currently resides in the River North neighborhood of Chicago. In his spare time, Delgado enjoys exploring the diverse culinary scene in Chicago along with going back to Peru to visit his family and two sons.