Meet the Chef: Edinson Quijano

Chef Edinson Quijano doesn't own cookbooks and doesn't have his own refrigerator at home.

Instead, he cooks by intuition, looking for inspiration among the spices and fresh ingredients at food markets.

Chavin, the restaurant Quijano helms as the head chef, is distinctive among its surroundings on Port Chester's Main Street, housed in a striking beaux arts building formerly occupied by a bank.

But in a village where dozens of Latin restaurants compete, Quijano knows it's not enough for his restaurant to be distinctive – his food must be unique too. Born and raised in Peru, Quijano was chef to his country's top diplomats before he moved to the U.S. in 1995.

With his brother and his sister-in-law, Quijano has operated Chavin in its current location for seven years.

What is your first food memory?

 The first food memory that was truly humbling was cooking for high ranking Perivian government officials.  I was elated!

What inspires you when cooking?

The skills and techniquest of the Incas.  The way they prepared their food, utilizing every component.

Where can we find you when you aren't in the kitchen?

Probably in a store or food market.  Looking for something interesting.

 Which of your cookbooks have the most earmarks?

I don't have a cookbook.  I go by my own creations.

If you weren't a chef, which profession would you like to pursue?

I would like to be a teacher.

What is your favorite ingredient?

All kinds of herbs.

What can we find in your fridge right now?

Considering I don't have a refrigerator of my own, the one in the restaurant is filled with ingredients used for daily preparation and cooking.