CUSCO, PERU – March 2018: The executive team at JW Marriott El Convento Cusco has appointed Heivel Bedoya as Executive Chef. In his new role, Chef Bedoya is leading daily food and beverage operations, menu conceptualization and staff management, among other duties, while implementing new culinary programming and concepts in line with the latest industry trends.
The young Peru native knows his way around the JW Marriott Cusco kitchen, having opened the former 16th century convent turned luxury hotel as Demi Chef in 2012, helping to establish its in-house Qespi Restaurant as one of the highest rated in Cusco. In 2014, he accepted a position at Aqua Restaurant & Lounge in Grand Cayman, where he put a Peruvian twist of local island menus. His passion for native cuisine led him back to Peru, where he took on the role of Kitchen Supervisor at the posh JW Marriott Lima, returning to Cusco as Sous Chef in 2016. Chef Bedoya was highly involved in the transformation of JW Marriott Cusco’s culinary program, which has been recognized by Food & Wine Magazine, USA Today and Travel + Leisure, among other key industry publications.
As Executive Chef, he also oversees the daily operations of the hotel’s onsite Qespi Restaurant and adjacent Qespi Bar. A highly sought after venue for group meetings, events and destination weddings, Chef Bedoya also supervises catering on property and in offsite outdoor locations such as the Sacred Valley of the Incas.
“To lead the hotel’s culinary program as Executive Chef is an honor and a milestone in my career,” said Chef Bedoya. “I’m committed to further enhancing our creative, culturally driven menus, always paying homage to our local traditions and drawing inspiration from the natural resources that surround Cusco.”
