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."