An Interview with Our Master Chef

Q: You began your professional career studying business, but what sparked your interest in cooking?

Daniel: My passion for combining flavor and creating special dishes led me to pursue a second career in culinary arts at the prestigious Cordon Bleu Institute in Atlanta.

Q: Can you share the moment when you first discovered your love for sushi?

Daniel: My journey into sushi began when I found myself in one of my first jobs as an intern in a sushi restaurant. It was there that I fell in love with sushi, learning the intricate techniques of sushi and fish preparation. Very quickly I mastered sushi techniques and immediately fell in love with sushi.

Q: Your journey eventually took you to Peru to explore Nikkei cuisine. What inspired this international move?

Daniel: I discovered that sushi was my passion, but I felt there was something missing, so leaning on my family background from Peru, I felt the need to bridge my Latin heritage with my culinary expertise. Discovering Nikkei Peruvian cuisine, an incredible fusion of Japanese and traditional Peruvian flavors, was a perfect fit. With family ties to Peru, I embarked on a culinary exploration at the intersection of two rich cultures.

Q: Could you share more about your time in Peru, learning the fundamentals of Peruvian cuisine?

Daniel: This is why I decided to move to Peru, to pursue connecting both my passion for sushi with my Latin Heritage. During my years in Peru, I honed my culinary skills in various local restaurants, first gaining a deep understanding of Peruvian cuisine's core principles. Then started working at one of the most prestigious Nikkei restaurants in the world, Ozaka in Peru, the original one.

Q: You worked at the prestigious restaurant Osaka, where you delved into Nikkei cuisine. Can you tell us about your experience?

Daniel: At Osaka, I progressed quickly from basic kitchen preparations to the coveted sushi bar, where I learned the unique skills, techniques, sauces, and flavors of the Nikkei cuisine. This fusion of Latin and Japanese flavors completely ignited my passion for Nikkei, which has a growing following around the world.

Q: You mentioned working with the great chef Jason Liang of Brush Atlanta fame who introduced you to high end sushi. Tell us more about that experience?

Daniel: I came back to the Atlanta and joined the great Jason Liang at one of his high end Japanese restaurants, Brush Atlanta. In this high-end environment, known for using the finest Japanese fish, I elevated my skills with the knives, the best Japanese fish selection and the sushi ingredients.

Q: What made you decide to bring Nikkei cuisine to Atlanta?

Daniel: This is when I found a real gap in Atlanta's culinary scene, a lack of authentic Peruvian Nikkei cuisine. This presented an opportunity to bring together everything I had learned in Peru and the United States to create a unique culinary experience in Atlanta.

Q: Why are you so passionate about sushi?

Daniel: Sushi is about perfect harmony, not just between ingredients but also the skillful techniques and precision of knife work. It's a ritual that involves treating ingredients with utmost care and respect, reflecting a mindset that resonates with me deeply. This is why I fell in love with the art of sushi preparation.

Q: In summary, your journey has been a fusion of passion, skill, cultural exploration, and the desire to share Nikkei cuisine with Atlanta. What do you hope to achieve with this unique culinary experience?

Daniel: My goal is to introduce Atlanta to the magic of Nikkei fusion cuisine, offering a one-of-a-kind culinary experience that combines cultural diversity, innovation, and a perfect balance between Latin and Japanese flavors. It's the culmination of my culinary journey, and I'm thrilled to share it with everyone in Atlanta.