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Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.

He was destined to be a chef.

Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.

Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.

Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal. 

Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.


Walther

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Los Angeles

Grilled Hanger Steak

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Peru's most seafood and rice is like a paella but also like a risotto. Two great textures combined into one dish featuring Peru's famous chile pepper, aji amarillo, with saffron, a flavorful broth, with salmon, shrimp, and vegetables. 

Peruvian Seafood Paella.

Peruvian Seafood Paella

Aji amarillo cheese sauce, poached lobster tail, fingerling potatoes, topped with hard boiled egg, olives, parmesan cheese served with rice.

Aji de Lobster

Peruvian-Style fried rice, chopped green onions, bean sprouts, chopped red bell pepper, egg, soy sauce, ginger, sesame oil,  popcorn chicken topped with chijaukay sauce.


Chaufa Rice with Chicken

This is a classic Peruvian Dish! A quinoa risotto made creamy and slight spicy with aji amarillo, Parmesan adds a subtle nuttiness. This quinoa risotto is the foundation of this dish, accompanied with shredded chicken, roasted fingerling potatoes and garnished with a hard boiled egg and olives for the perfect slightly salty finish.

Chicken Quinoa Risotto

Aji amarillo potato pie, chicken salad, guacamole topped with huancaina sauce

Causa Pie with Chicken Salad

shrimp chowder, aji amarillo/ aji panca base, carrots & peas, potato, corn, rice, squash and garlic.

Shrimp & Potato Chowder

Grilled pork Loin, anticucho marinade, potato, beets, corn. apples, carrots & peas, mayo/lime dressing, chimichurri and huancaina sauce

Grilled Pork Loin with Peruvian Russian Salad

Linguini pasta topped with Peruvian pesto sauce served with grilled hanger steak with chimichurri sauce.

Peruvian Pesto Pasta and Grilled Steak

This is a classic Peruvian dish, an Anticucho Miso Roasted Salmon served with Quinoa Salad, roasted brussel sprouts and Ponzu Sauce. 

Quinoa Salad with Miso Anticuchado Salmon

This is a healthy spin on what you'd typically expect when referring to risotto! 
Chef Walther creates a quinoa risotto with pesto, served with herb roasted salmon, asparagus, classic chimichurri and nutty parmesan cheese.

Salmon Quinoa Pesto Risotto

Aji de Lobster & Shrimp

This is a healthy spin on what you'd typically expect when referring to risotto! 
Chef Walther creates a quinoa risotto with pesto, served with herb roasted salmon, asparagus, and nutty parmesan cheese.

Salmon with Quinoa Pesto Risotto

This is a classic Peruvian dish, an Miso Anticucho Roasted Salmon served with Quinoa Salad, roasted brussel sprouts and served with Ponzu Sauce. 

Miso Anticuchado Salmon

Luscious, buttery salmon gets the fusion treatment in Chef Walther’s tantalizing blend of Peruvian and Japanese cuisines. Traditionally, anticuchos are marinated, skewered, and grilled meats, with roots dating back to ancient Andean cultures. Here, Chef Walther starts with salmon, and bathes each fillet in a marinade of spicy/smoky aji panca chiles and red miso paste for extra depth of savory flavor, then roasts to perfection and tops with a spoonful of bright, acidic chimichurri sauce. He plates it with nutty, protein-packed quinoa tossed in a tangy red-wine vinaigrette, along with diced red onion, sweet roasted red bell pepper and corn, fresh herbs, and toasted walnuts. On the side: tender-crisp roasted Brussels sprouts. Pour the citrusy/salty ponzu sauce over everything, and dig in to a meal that’s as healthy as it is hearty. 

Roasted Anticucho-Style Salmon

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Here’s a hearty, satisfying way to discover Peruvian cuisine—and a totally captivating take on a meat-and-potatoes meal. Traditionally, anticuchos are marinated, skewered, and grilled meats, with roots dating back to ancient Andean cultures. Chef Walther substitutes a whole boneless pork loin chop for a more substantial portion, and bathes it in a marinade of spicy aji chile, cumin, oregano, and garlic. When it’s grilled to perfection, he tosses it in chimichurri sauce, packed with the bright flavors of vinegar, garlic, and oregano. If ever a side dish could steal centerstage, Chef Walther’s Potato and Beet Salad is it. The combination of tender potatoes, earthy beets, sweet Granny Smith apple and red bell pepper, crisp chopped green beans, and fresh corn kernels is swathed in a tangy, creamy blend of lime-spiked mayonnaise. 

Grilled Anticucho-Style Pork

Hungry for something luxurious but not too fussy? Chef Walther’s got the dish for you—succulent poached lobster tail; plump, juicy shrimp; and fingerling potatoes swathed in a rich, velvety aji Amarillo chile and Parmesan sauce. With their fruity, spicy flavor, aji Amarillo chiles provide just the right about of heat to perfectly complement the sweet shellfish and tender potatoes. And for soaking it up… a bed of fragrant Jasmine rice. Chef Walther tops this dish with his signature garnish of briny Kalamata olives, hard-cooked egg, and sweet red bell pepper. It’s a sumptuous introduction to Peruvian cuisine you can enjoy anytime you want. 

Poached Peruvian Lobster

Italian classic, Peruvian style. One of Peru’s most famous culinary exports, quinoa, takes the place of traditional short-grain arborio rice in Chef Walther’s creamy risotto, adding nutty flavor and a more favorable protein-to-carb ratio (in case you’re counting). He starts with a sauté of aromatic onion, carrot, and celery, then simmers the quinoa grains in a rich chicken broth infused with the heat of traditional Peruvian aji Amarillo chiles and umami-rich Parmesan. Into the mix goes shredded roasted chicken breast and another Peruvian cuisine must-have—roasted fingerling potatoes. The crowning touch: briny Kalamata olives, hard-cooked egg, and sweet red bell pepper. Getting 83% (!) of your daily protein never tasted so good. 

Creamy Chicken Quinoa Risotto

Peruvian aji panca and Amarillo chiles bring gentle warmth and gorgeous golden-red color to Chef Walther’s spin on classic New England seafood chowder. The soup starts, naturally, with aromatic vegetables and potatoes sautéed in butter. From there, Chef Walther adds unexpected touches, like yellow squash, fresh corn, peas, and red bell pepper, along with plump, succulent shrimp. But it’s the peppers, infused in full-bodied shrimp stock, that give this dish its truly memorable flavor—sweet, berry-like, and lightly smoky, with a mild heat level that only adds to the comforting quality. Break out of a lunch or dinner rut with this one—it’s unforgettable.

Spicy Peruvian Shrimp Chowder

For Peru’s take on traditional Chinese fried rice, Chef Walther starts with fragrant long-grain Jasmine rice, then tosses it with nutty toasted sesame oil, savory soy sauce, garlic, and ginger, then folds in egg and fresh green onions, peas, corn kernels, and strips of sweet red bell pepper. Then he tops it with a slices of juicy grilled chicken thigh garnished with black sesame seeds. The accompanying Chijaukay-Style Sauce opens a window into Peru’s multi-cultural past: The blend of garlic, soy sauce, oyster sauce, and chicken broth arrived with 19th-century Cantonese immigrants, and has become a mainstay of the country’s cuisine. Pour it over the whole dish to add sweet-savory flavor, and enjoy a familiar favorite in a whole new light. 

Peruvian Chaufa (AKA Fried) Rice

If you love lasagna, moussaka, or cottage pie, discover another delicious layered meat-and-veg dish to add to your regular rotation. Chef Walther starts with a rich base of fluffy mashed potatoes, then gently folds in aji Amarillo chile paste, giving the dish its signature sunny color and heat. Next comes a luscious layer of guacamole for richness, then all-breast-meat Chicken Salad swirled with creamy mayonnaise and studded with crisp celery. The crowning touch: briny Kalamata olives, hard-cooked egg, and a garnish of sweet roasted red pepper. Bring it all together with the accompanying Huancaina Sauce—a traditional Peruvian blend of queso fresco, onions, and aji Amarillo—and enjoy classic Peruvian comfort food at its finest.

Comforting Peruvian Causa Pie

If you eat with your eyes, then you can already see how incredible this dish is going to be. Chef Walther bathes each salmon fillet in a marinade of spicy/smoky aji panca chiles and red miso paste for extra depth of savory flavor, then roasts to perfection and tops with a spoonful of bright, acidic chimichurri sauce. He plates it with nutty, protein-packed quinoa tossed with Peruvian-style pesto, which adds queso fresco and Parmesan (plus extra for garnish) to the traditional anise-flavored blend of fresh basil, spinach, and extra-virgin olive oil. On the side: tender-crisp roasted asparagus spears. With its blend of high protein, fiber, and good-for-you fats, this a perfect post-workout meal that tastes as great as it looks. 


Roasted Aji Panca-Miso Salmon

Chef Walther's Grilled Shrimp Tacos are sensational & marinated in Peruvian pesto. served with blue corn tortillas, cilantro rice, fresh guacamole, aji amarillo aioli and salsa criolla.

Grilled Shrimp Tacos with Cilantro Rice

aji panca seafood base, arborio rice, carrots & peas, corn, bell pepper,shrimp and crab.

Peruvian Seafood Risotto

Grilled flat iron steak,  marinated in Peruvian anticuchera sauce topped with chimichurri, served with buttered truffle zucchini, fingerling potato, bell pepper, onion, 

Grilled Steak with Roasted Vegetables

Shrimp Ceviche, julienne onion, chopped cilantro, served with charred sweet potato, Peruvian corn, Peruvian cancha powder, Aji Tiger's Milk, aji limo on the side.

Peruvian Shrimp Ceviche

A classic Peruvian dish! Chicken breast is marinated in a anticucho sauce, then roasted. Served with potato spinach mashed potatoes and green beans.

Grilled Chicken Anticuchado with spinach mashed potato

Arborio rice, Peruvian Huancaina sauce, picanha roast beef, blanched carrots

Roast beef with Huancaina Risotto

Chef Walther's Crispy Shrimp Tacos are sensational . served with corn tortillas, cilantro rice, aji amarillo aioli and salsa criolla.

Walther Adrianzen

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