My passion for cooking was born in my teenage years, although my relationship with it began much earlier. I spent my summers in my grandmother’s restaurant in Chile, where my mother helped out, and I — almost without realizing it — discovered the magic of a kitchen in motion. At 16, I started washing dishes, then preparing my own, and from that moment, I knew this was my path.

I studied Culinary Management in Chile while working to learn from every experience. My curiosity led me to Peruvian cuisine, which captivated me with its flavors and history, and later to Peru itself, where I discovered the richness of its gastronomy and the Nikkei cuisine — which today is my greatest inspiration.
In Santiago, I had the opportunity to work for two years at Karai, the Nikkei restaurant at the W Hotel, led by Chef Micha Mitsuharu Tsumura, creator of the acclaimed Maido in Lima, considered one of the best restaurants in the world. That experience allowed me to develop my creativity and deepen my understanding of the essence of Nikkei cuisine — a style that is constantly evolving.

For me, cooking is an act of creation and shared joy: transforming what the land and sea offer into dishes that convey emotion, tradition, and surprise. My dream has always been that cooking not only nourishes, but also inspires and builds community.