Rising Ceviche Chef Walther Adrianzen is Selling Peruvian Cuisine Out of a Culver City Bakery

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At 28 years old, Peruvian-American Walther Adrianzen has earned a reputation as a ceviche expert. He has worked as a chef at Picca in West Los Angeles, consulting chef at Misky Misky in Covina, and he opened the now-closed C-V-Che in East LA. Though his name may not ring a bell to many, his edgy take on Peruvian dishes – mango ceviche, grilled octopus paired with a black olive sauce, and a lomo saltado served with filet mignon – have made him a rising figure in the culinary world.

Now, he’s landed in an unexpected place: Lonzo’s, a Culver City bakery. Lonzo’s is run by his aunt and uncle; and though it can accommodate just a few tables, Adrianzen hasn’t stopped creating innovative recipes, according to L.A. Weekly.

And people have taken notice. He’s had to add more seating for his growing clientele, who show up for dishes like arroz chaufa de mariscos, choritos a la chalaca (steamed mussels topped with salsa criolla and crab meat), and seco de cordero.

Stop by to check out this unconventional “pop up”, and then take some bread and pastries for the road.

Lonzo’s Bakery
10804 Washington Blvd., Culver City
(310) 842-7876,