In 1975 the current owner of Inkaterra, José Koechlin von Stein, bought land in Puerto Maldonado and built his first hotel, the Reserva Amazónica Lodge.
He founded Inkaterra as a company with the goal of adding value to rural areas without harming nature. Inkaterra is considered a pioneer of ecotourism in Peru and is recognized worldwide for its efforts to preserve Peru’s nature and culture and enabling local communities to participate in tourism. Today, seven lodges belong to the Inkaterra group and are located in the Amazon Rainforest, the Machu Picchu Cloud Forest, the Sacred Valley of the Incas and in the city of Cusco.
The Inkaterra hotels also set new standards in culinary delights. Guests can book special tours in the area to learn about growing conditions and local products.
Earth to Table
The “Earth to Table” concept of the Inkaterra Hacienda Urubamba invites its guests to participate in the harvest on the 10-acre organic farm – using traditional tools and oxen. After the physical exertion in the field, guests will certainly appreciate the potato differently at their next meal! And this is exactly the philosophy of the renowned hotel chain. The guests are given the opportunity not only to get to know regional products but also to make a direct connection.
Chef Rafael Casin
Peruvian chef Rafael Casin began his career in London and Italy, where he worked at Alla Colombo, a charming restaurant in Treviso. After his return to Peru, his path led him to the Inkaterra Machu Picchu Pueblo Hotel, where he deepened his understanding of Andean cuisine as Executive Chef. Additional stops included the Palacio del Inka in Cusco and the Tambo del Inka (Urubamba). Always ready to learn new things, he continued to develop skills and his culinary expertise in the best Mexican restaurants and completed an internship at El Celler de Can Roca (Girona, Spain) in 2013, which was awarded three Michelin stars in 2013 and 2015 as the best restaurant in the world. Rafael is currently Corporate F&B Manager in the Inkaterra hotel family. He is responsible for the kitchens of all Inkaterra hotels. His tasks include making sure that the food offered is seasonal and regional, if possible, and creating new exciting dishes. On special occasions, he cooks for himself and also to show the local chefs and team how to master the latest recipes.
His cuisine combines luxury and Peruvian tradition with a sustainable approach, inspired by the best products of each region.
As part of the “Earth to Table” concept at Inkaterra La Casona in Cusco, Rafael has succeeded in creating a unique fusion of a rustic yet refined style. His goal is to introduce the world to the variety of local products of Cusco, to strengthen the local culinary tradition and to provide a unique culinary experience through his dishes.
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