Chef Chat: NYC’s Franco Noriega is a “Model” Cook

Ask any woman, and they’ll tell you that a man who can cook is one they can hang with. Add in the fact that he’s a male model, and they’re sure to swoon on the spot.

Peruvian-born Franco Noriega is lucky enough to boast both “model” and “chef” on his resume. The buffed-up chef is 6’2, with hazel eyes and a mesmerizing smile that makes him an Instagram sensation – but it’s his food that’s really racking in the followers on the hunt for authentic Peruvian eats. Earlier this summer, the chef opened Baby Brasa in New York City’s Lower East Side, where he’s dishing out refined, healthy cuisine, inspired by the street food that Peru is so well-known for.

We chatted with Noriega on life as a model-turned-chef, his infamous Peruvian chicken, and how he keeps his muscles toned, even in the kitchen. [pagebreak]

How did your early days in Peru influence your culinary career?

I was born and raised in Lima – unaware that I was living in a gastronomic capital. My nanny Delfina was the house cook, and not only was she excellent, but she had a very different understanding of food in the highlands of Peru (Sierra). She instilled in me a very strong focus on the quality of the ingredients: their freshness, sourcing, and harvesting. 

My parents were food entrepreneurs; they opened a bakery when I was a kid, which grew into a chain in Peru. I grew up immersed in the food world. I started developing not only a love for food, but also a love for the business. 

I remember always being in the kitchen with my sister and Delfina, and we would always watch her cook, fascinated by the love she would put into it – how delicate she was when treating food and how much she respected the art of cooking. On the other side of the spectrum, I remember being in the back seat of my parents’ car listening to their constant conversations about growth, reinvesting, strategizing and planning to make their business even more successful.

How similar are your famous rotisserie chickens to ones we’d find in the streets of Peru?

Very similar and at the same time, very different. I use mostly native Peruvian ingredients to make the marinade of the chicken, so in that sense it’s very similar. The flavor is really Peruvian and succulent, but where I’m different is in the quality of the food – especially the chicken. We use only the best organic free-range chicken from local farms in New York. They’re never frozen, and they’re alive until the day before we receive them. 

What was most important to you when creating the menu at BABY BRASA?

The way food makes you feel afterwards. I’ve been a professional swimmer and I’ve understood from an early age that food has to make you feel great, and without compromising flavor. So I came up with a menu that was healthy, light, filling and super delicious! [pagebreak]

What connections, if any, do you find between modeling and your love of cooking?

They’re both creative industries so there are some similarities, but cooking is a deeply emotional process from beginning to end. With cooking, I have much more responsibility and there is a message that I want to deliver, so I feel it’s that much closer to my core than modeling.

When not trying to keep up with those six-pack abs, what kind of food and drink do you let yourself splurge on?

I love to eat everything, I eat one full baguette every day just because I love bread! I don’t ever take care of what I eat – I just make sure I’m eating something nutritious that my body needs at the when it needs it.

What will the major differences be between BABY BRASA and BRASA?

I’ve actually decided to keep the BABY BRASA name for the upcoming larger locations since the name has gotten so much recognition. The bigger [location] BABY BRASA will be opening later this year with a larger menu – but the idea will be the same: great delicous food that makes you feel #WOW.

What do you hope the future will hold for both your modeling career and your culinary career?

I’m very focused on my culinary career right now. I want to bring BABY BRASA to every major city in America that appreciates quality food as much as New Yorkers do!