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.