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.