Chef Marina
For Marina, founder and chef of The Veggie Martian, food is more than sustenance—it’s a deeply rooted part of life and culture. Growing up in Peru, a country renowned for its culinary richness, Marina’s journey to becoming a celebrated plant-based chef started in the vibrant streets of Barranco.It was in those streets, surrounded by the rich aromas of local markets and the warmth of her community, that Marina’s passion for plant-based cooking first took root and began to flourish.
Marina believes, “As Peruvians, we’re all born to cook and eat.” From an early age, she was drawn to plant-based dishes, captivated by their vibrant flavors, natural simplicity, and connection to the land. She began her culinary journey by training at her mother’s bustling restaurant in Barranco, where she learned the delicate art of balancing flavors, mastering technique, and embracing the warmth of hospitality.Her time in the restaurant ignited a deep passion for creating dishes that were not only nourishing but also celebrated the beauty and diversity of plant-based ingredients.
With formal training in the arts, Marina’s creative approach to cooking is evident in every dish she creates. "Food is my canvas," she says. "Every dish tells a story through color, texture, and presentation." This artistic influence shapes her cooking, whether she’s preparing Novo Andean-inspired quinoa risotto or crafting vibrant, herbaceous vegan desserts.
Before establishing The Veggie Martian, Marina made waves in Peru’s food scene by founding the country’s largest vegan frozen food brand. She created everything from plant-based pizzas and Chiki’n nuggets to indulgent desserts. Her brand redefined convenience food for vegans and introduced a plant-based lifestyle to a culture that traditionally favored meat and seafood.
Her passion for Novo Andean cuisine, a modern take on traditional Peruvian dishes, has set her apart in the plant-based world. She’s taken these rich, age-old recipes and transformed them, replacing animal-based ingredients with plant-powered alternatives while preserving the essence of their original flavors.
Now, based in the U.S., Marina pours her heart and soul into The Veggie Martian. It’s more than just a business; it’s her mission to offer delicious, sustainable, plant-based meals that honor her heritage and showcase her artistic touch. “The Veggie Martian is my labor of love,” she says. “It’s where art, flavor, and service come together to create something special.”
Through The Veggie Martian, Marina isn’t just feeding people—she’s building a community. Her goal is to inspire others to embrace plant-based living and demonstrate that vegan food can be as diverse, rich, and flavorful as any cuisine.