Robert Álvarez Pianto’s culinary background is rooted in his Peruvian-Italian ancestry, his unbridled passion for learning, and his signature dynamic approach to high-end cuisine.  Professionally known as Pianto, Robert was born in Chincha a land of agrarian Haciendas in Peru’s Ica region.  Faithful to Peru’s cultural syncretism, Chincha exposed Robert to a bold tapestry of Spanish, Italian, Indigenous, and African influences. 

His love for the culinary arts can be traced to his maternal grandparent’s little bodega in Chincha, a local favorite for tasty peruvian dishes.  His formal training took place in Lima’s D’Gallia Gastronomy Institute, one of the country’s top culinary schools.  In Tenerife, Spain he earned a post-graduate degree in Sustainable Gastronomy and honed his talent at the venerable Gran Hotel Bahía del Duque.  Themed dinners, author cuisine, and wine pairing rounded his formal education with the unique skills demanded by an upscale resort setting.  His eventual return to Perú led to a nine-year track at La Locanda, Swissôtel Lima’s fine-dining stalwart.