Felipe Rojas-Lombardi

Felipe Rojas-Lombardi (died September 10, 1991) was a Peruvian-American chef whose Spanish and Caribbean influences have impacted America's haute cuisine.[1]

An assistant to James Beard's Greenwich Village cooking school,[2] he was the founding chef of Dean & Deluca gourmet food store. In 1976, he was named America’s Bicentennial chef.

He was featured on a PBS series on “New York’s Master Chefs” and is credited with bringing the concept of tapas to America.[3] He authored Soup, Beautiful Soup and South American Kitchen.

Death

Rojas-Lombardi died of heart failure in New York City on September 10, 1991. In 2014, the United States Postal Service honored him with a Celebrity Chefs stamp.[2]

References

  1. ↑ O'Neill, Molly. "Felipe Rojas-Lombardi, 46, Dies; Chef Known for Spanish Cuisine". The New York Times. Retrieved February 13, 2018.
  2. 1 2 Dalley, Bill. "Felipe Rojas-Lombardi popularized Latin cooking". Chicago Tribune. Retrieved February 13, 2018.
  3. ↑ "Felipe Rojas-Lombardi; Chef Introduced Tapas to U.S." The Los Angeles Times. Retrieved February 13, 2018.
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