MAIDO RESTAURANT – LIMA, PERU
A pinch of Japan and a pinch of Peru. Two diverse cultures so far from each other that together give life to the Nikkei cuisine. This fusion was born at the beginning of 1900 when the immigrants from the Rising Sun had arrived on the Peruvian coast. He studied the culinary Arts at Johnson & Wales and graduated with a bachelors in Foodservice Management. He then flew to Osaka to deepen the art of cutting technics and to study the Japanese cuisine. It took him two years to learn and to achieve the required knowledge of this kitchen. An experience that lead him to better understand his nature and identity.
He worked three years as a sous chef at the Sheraton Hotel in Lima and, in 2009, he opened his first restaurant Maido. A fusion between Peruvian ingredients and Japanese techniques: it was his idea of a new culture. In 2010 he received the title of best chef at the Luces Awards de El Comercio, one of the most important newspapers in Peru. In 2011 he was part of the jury of Master Chef. In 2013 he published his first book “Nikkei is Peru”, an inspiration of the biodiversity of his country. In 2015 he was nominated as the top of the Rising Star Award for Latin America and more had yet to come.
Maido – his restaurant, listed on the top ten of the World’s 50 Restaurant – won the title of best restaurant in Latin America’s 50 Best Restaurant in 2017, 2018 and 2019. Chef Mitsuharu Tsumura is ready to lead our crew and Viviana Varese is ready to open her kitchen doors for the last exciting event of INCREDIBLE VIVA!
to be revealed soon