Asunción, Agencia IP.- Paraguayan chef Lucas Szarán announced that he is working on a cookbook aimed at promoting and positioning traditional Paraguayan dishes in the United States, using ingredients available in that country as a strategy to internationalize the national cuisine.
The initiative was announced during an interview on the program Tribuna, broadcast on Paraguay TV, in which the chef explained that the project aims to bring Paraguayan flavors closer to foreign audiences while respecting the identity, techniques, and cultural value of each recipe. The book’s launch is planned for after the World Cup.
Szarán highlighted that dishes such as chipa guasu, sopa paraguaya, and vori vori are among the most popular among international diners. He mentioned that, to perfect the preparation of vori vori abroad, he experimented with up to ten different types of corn flour, striving for the ideal texture and flavor.
The chef gained international recognition after getting vori vori featured at a Starbucks in Seattle, a milestone in the global reach of Paraguayan cuisine.
Career and professional growth
Szarán began his career at age 16, working at culinary events and subsequently developing extensive experience in local restaurants. At 24, he emigrated to the United States, where he faced challenges such as language barriers and cultural adaptation before establishing himself professionally.
He currently serves as executive chef at Compass Group, where he leads multicultural teams and large-scale operations. As he explained, his role encompasses not only the kitchen, but also administrative and financial management and human resources leadership.
A human perspective on gastronomy
He currently serves as executive chef at Compass Group, where he leads multicultural teams and large-scale operations. As he explained, his role encompasses not only the kitchen, but also administrative and financial management and human resources leadership.
During the interview, the chef emphasized the importance of the human factor in the gastronomic sector, highlighting the roles of cooks, kitchen staff, and service teams in business success.
He also pointed out that many projects fail due to a lack of planning and market analysis, as well as deficiencies in human talent management, and stressed the need to professionalize the sector.
International projection
In parallel with the book, Szarán is developing his own gastronomic group in the United States, with a proposal based on market and sustainability research and a close relationship with producers.
The chef emphasized that cuisine must be built in dialogue with those who supply the ingredients, as a guarantee of identity and quality.
Through this publishing project and his business ventures, Szarán seeks to consolidate his international career and position Paraguay as a benchmark on the global stage, with its own distinct gastronomic identity.
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