Dubai, United Arab Emirates
As Managing Director at Infini Concepts, I lead innovative culinary strategies with over 6.5 years of experience creating and managing gastronomic concepts. I specialize in developing new concepts, culinary identity, menu engineering, and kitchen systems, ensuring that each project is profitable and sustainable in competitive markets. My approach combines creativity and operational strategy, allowing me to design dining experiences that stand out for both their personality and emotional impact. My commitment includes mentoring emerging chefs, implementing operational standards, and developing unique menus that reflect Peruvian heritage with global influences.
• Spearheaded the creation and management of over 20 innovative culinary concepts across the GCC, Europe, and the USA. • Pioneered the introduction of the first-ever Peruvian menu in the Middle East, igniting a culinary revolution. • Mentored aspiring chefs, fostering the next generation of culinary talent and creativity.
Chef Founder and Creative Director behind La Barra, Nikkei, and Crudo — three concept-driven restaurants blending Peruvian heritage with modern global influences. I specialize in building food concepts from zero to launch: culinary identity, menu engineering, brand storytelling, kitchen systems, and guest experience. My focus is not just creating dishes, but designing restaurants with personality, profitability, and long-term positioning in competitive markets. With a background in high-performance hospitality environments and years of experience in the GCC market, I combine creativity with operational strategy — ensuring every concept is both emotionally compelling and financially sustainable. Food is the medium. Concept is the strategy. Execution is everything.
Lead culinary strategy and operations across multiple restaurant brands and a central production kitchen. • Manage, mentor and develop more than 80 kitchen professionals. • Oversee menu development, food costing, procurement, quality control and operational standards. • Drive culinary innovation, R&D, seasonal menu launches and new concept development. • Implement SOPs, training programs and productivity initiatives across all locations. • Responsible for profitability, labor efficiency and culinary performance.
Creating a menu that meets the needs of the client while also appealing to their target audience Supervising the kitchen staff and providing leadership and guidance to them Communicating with other members of the culinary team to ensure that all staff members are meeting their individual goals Managing the operations of a restaurant or hotel’s kitchen, including organizing the workflow and hiring new staff members as needed Monitoring food costs and inventory levels to ensure that the restaurant or hotel is meeting profit goals Managing the kitchen staff, including hiring and firing based on performance and conducting performance evaluations Ensuring that food preparation meets health codes and standards by conducting regular inspections of the kitchen facilities, storage areas, and equipment used in the preparation process Developing menus for special events held at the restaurant or hotel such as weddings or corporate dinners Creating new dishes or adapting existing dishes based on seasonal ingredients or customer requests
Bringing a modern approach to Japanese food with a theatrical presentation.