Jorge Muñoz trained in Lima and refined his technique in renowned restaurants abroad before returning to Peru to lead kitchens that fuse heritage and modernity. His career reflects a constant search for identity in flavor.

His culinary philosophy is based on seasonality, emotion, and aesthetics. He believes that cooking is a language that can tell stories of those who inhabit it and the places that inspire it.

He enjoys trying new textures and listening to music while he creates — he says that a good song can set the exact rhythm for a reduction or plating.

Carlos Atausinchi began his culinary journey in Lima, training at Le Cordon Bleu and working in kitchens that taught him the value of detail and precision. He has worked at renowned hotels and restaurants where he perfected his mastery of contemporary Peruvian cuisine with an international focus.

His philosophy combines technique with sensitivity: he aims for each dish to evoke territory, memory, and sophistication through local ingredients elevated to their highest expression. He believes that elegance comes from well-executed simplicity.

Outside of the kitchen, you can find him exploring markets in search of fresh products or conversing with producers, convinced that "a good dish starts long before the fire."

Flavio Solórzano is one of the most emblematic chefs in Peru. Trained at the D’Gallia Institute and with over two decades of experience, he has been an ambassador of Peruvian cuisine at international fairs and congresses.

His cooking pays tribute to Creole tradition and regional knowledge. He seeks to recover ancestral recipes and bring them to the contemporary table without losing their essence.

Of curious and generous spirit, he enjoys conversing with traditional cooks and trying new combinations in his own home, convinced that cooking is living memory.

Román Ucharima trained in the best kitchens in the country and consolidated his career in luxury hotels where he learned to turn ingredients into memorable experiences. His time on projects by the sea and mountains gave him a comprehensive view of the origin of the product.

His cuisine is honest and reflective: it celebrates the work of the producer, respect for seasonality, and technique as a tool to reveal natural flavor. “The ingredient leads,” he often says, “we only accompany it.”

In his free time, he enjoys fishing and cooking outdoors, remembering that fire and silence are, at times, the best teachers.

Víctor Álvarez del Villar has led teams in renowned restaurants and hotels in Peru, consolidating a career marked by creativity and technical rigor. His diverse training has allowed him to develop an open and dynamic proposal.

His cuisine celebrates diversity: it combines influences, rescues traditions, and plays with texture and color. He believes that gastronomy is a reflection of who we are as a country, a sum of contrasts and encounters.

When he is not among ovens and mise en place, he enjoys playing guitar, convinced that the harmony between notes and flavors follows the same logic.

Son of nikkei tradition, Hajime Kasuga studied cooking in Lima and Japan, and worked alongside masters who taught him the value of precision and respect for the product. His career reflects the perfect meeting of two cultures.

His proposal celebrates balance, harmony, and the purity of flavor. He believes that a dish should convey calm and beauty, like a brief ceremony.

Off duty, he cultivates bonsais and enjoys preparing ramen for his friends—a simple ritual that, he says, reminds him of where he comes from.

Trained at Le Cordon Bleu and having worked in international kitchens such as Astrid & Gastón and Central, Emilio Macías has built a career marked by precision and imagination.

His cooking is a continuous exploration of the flavors of the world with a Peruvian perspective. He enjoys reinterpreting the everyday, playing with presentation, and creating dishes that provoke both visually and in taste.

A lover of design and pop culture, he confesses that many of his ideas are born while listening to hip-hop or watching old movies in search of new visual textures.

Pablo Profumo grew up between grills and fires, forging his career in restaurants where fire was law and patience, a virtue. He has perfected his technique in the art of grilling and premium cuts, becoming a respected specialist.

His philosophy revolves around the purity of flavor and respect for the product: less is more when the fire is at the exact point.

Outside of the kitchen, he enjoys grilling for his friends and talking about wines; he assures that "a good barbecue always needs good company."

Miguel Cabrera grew up near the sea and learned the language of the waves and artisanal fishing from a young age. Trained in Lima and with experience in coastal and jungle kitchens, he now leads teams that elevate marine cuisine to a level of excellence.

His proposal combines respect for the sea, sustainability, and elegance. He believes that true freshness comes from cooking with what nature offers each day, without forcing the timing.

He has the habit of starting each day with a call to local fishermen, ensuring that the spirit of Chalana begins at the dock and ends at the table.

Chef, researcher, and gastronomic activist, Palmiro Ocampo trained at Le Cordon Bleu and in European kitchens before returning to Peru with a mission: to revalue food and reduce waste. He is the founder of Ccori Cocina Óptima and a reference for sustainability in Latin America.

His philosophy centers on total utilization, creativity, and awareness. For him, cooking is an act of responsibility and beauty in equal parts.

With a curious and observant character, he tends to draw inspiration from nature and from what others would discard; his motto is that “every ingredient has something to tell.”

Christian Bravo began his career in Arequipa, his hometown, and continued training in kitchens in Spain and the United States. With a trajectory that includes television, consultancy, and his own restaurants, he has become one of the most versatile chefs in the country.

His cuisine combines technique with authenticity, always seeking the perfect flavor without losing the emotional connection with the diner. He believes that a well-made dish can evoke memories more than words.

A fan of good coffee and classic rock, he often says that his mise en place starts when the first guitar riff plays.

Edu Sernaqué Loo trained in prestigious culinary schools and worked in kitchens where fire and technique were pillars of his learning. His journey includes experiences in Lima and abroad, where he developed his own precise and expressive style.

His cooking moves between discipline and emotion. He believes that each dish should have a gesture, a story, a moment of surprise that stays in memory.

In his daily life, he enjoys collecting antique knives and trying new cooking methods; for him, cooking is an alchemy that never stops.