The tuna came from Carloforte, Sardinia, the hometown of JRE Chef Luigi Pomata, widely known as the “King of Tuna.” On stage, he was joined by Pedro Schiaffino, James Berckemeyer and Renzo Miñán, founding members of JRE-Peru. Together, they guided the audience through a complete filleting, from head to tail. But this moment went far beyond technique. It was about redefining value.

Not only the prime cuts were celebrated. Skin, fins and bones were given equal attention, transformed into elements of structure, depth and flavour. Every part had a role. Nothing was overlooked.

The performance also marked a significant moment for the JRE community, as the founding members of JRE-Peru, officially announced during the Congress, shared insights into their culinary culture, native ingredients and traditional techniques, adding depth and context to the experience.

One tuna. Four chefs. Countless possibilities.

Each chef then created a dish live on stage, offering a distinct interpretation shaped by their culinary background. From tonno tonnato to tuna ceviche, the session moved between Italian and Peruvian traditions, revealing the versatility of a single ingredient.

What emerged was more than a demonstration. It was a statement on responsible gastronomy: using more, wasting less and understanding the full potential of what we cook.