Edinburgh Chef Expands Peruvian Cuisine in Scotland

Edinburgh chef Carozzi has evolved his original business into Brasas by The Peruvian, where fire cooking is central to a menu inspired by his homeland. In late 2024, he also took over The Bonnington, an independent pub in Leith, incorporating subtle Peruvian influences into its modern menu.

Carozzi reflected on his career path during a recent chef Q&A, explaining that he never initially envisioned becoming a chef. He described himself as more of a hospitality professional, having worked his way through the industry from kitchen porter to head chef, and from cellar boy to general manager.

His first kitchen experience was at age six in his grandmother’s kitchen, where he helped with tasks like shelling peas and washing potatoes. He also enjoyed fishing trips with his grandfather, during which they would stop for pan con chicharrón, a sandwich filled with pork and sweet potato.

Carozzi emphasized that good food is about balanced flavors and cooking with love, rather than just presentation or portion size. He criticized the perception that expensive, small portions equate to better food, arguing that food should be enjoyed slowly and fully.

He shared that his biggest kitchen disasters often occurred at home with his brother, including an incident where they tricked friends into eating a homemade jam that was actually a bathroom product, leading to a chaotic situation.

Carozzi also mentioned his favorite places to eat, including Brasas and Edinburgh Street Food, where he enjoys both working and dining with his family. He highlighted dishes like smoked pork and rotisserie chicken as standout items from his recent menu.

When asked about the biggest misconception about working in a professional kitchen, Carozzi noted that people often think it’s easy and accessible to anyone, but he described it as requiring stamina, resilience, and a unique mindset.