New Latin cookery proposed in Sewickley

Julio Peraza has a vision for Sewickley.

The former executive chef at Fairmont Pittsburgh wants to open an eatery in the borough featuring fine Latin cuisine.

“It’s a beautiful community,” Peraza said. “This community brings a lot of warmness.”

He is one step closer to his dream as council unanimously voted June 14to transfer a liquor license from Manjianghong Inc. in Pittsburgh to the proposed restaurant, Torogoz Contemporary Latin Cookery, at 519 Locust Place.

It is among several other businesses in the works in the part of the borough known as Sewickley Village.

Other businesses planned for Locust Place include a burger shop, noodle shop and a coffee shop.

The area is currently under construction and may take between four to five months before Torogoz would be open for business. The liquor license will allow it to offer a variety of South American wines and other beverages.

A public hearing took place prior to the council meeting and the vote on the license transfer resolution.

Borough manager Donna Kaib testified there were no objections filed in relation to the transfer.

“It sounds like Sewickley is attracting another top-flight chef in Julio Peraza,” council president Cynthia Mullins said via email after the meeting. “I’m excited to hear fresh authentic cuisine from South America will be offered. I hope this family-owned business will be an asset to our restaurant scene.”

Peraza, 41, of Moon has been cooking for 15 years.

He also served as an executive chef at Round Corner Cantina and worked at various restaurants across the nation.

Peraza grew up in Orange County, Calif., and was raised by parents from El Salvador. He plans to include a lot of family recipes, as well as tastes from Peru, Argentina and other countries around the globe.

“When we did a market study here, I saw that there were just a lot of Mexican restaurants,” Peraza said. “To me, being a chef with a background in fine dining, cooking French food (and) new American food, I never really cooked my roots. I cook that at home, but never really professionally.

“So, when I look at my career as a chef I don’t want to limit myself to one cuisine. Latin America is so big, so many countries with so much influence from immigrants from Europe (and) from Africa. That’s important for me to be able to cook those dishes.”

Peraza’s mother, Maribel Peraza, is expected to help out in the kitchen while his wife, Jennifer, will manage operations.

“This is a family-owned business,” the chef said. “This is a great opportunity not only for my wife and my two daughters, but to create something really special.”