JOLBI HUACHO

Starting his career at a very young age, Jolbi Huacho got the opportunity to work in some of the best restaurants in Peru, Brazil, Europe and the Middle East. These experiences were decisive to his training and to become a chef. He always got the most of every opportunity which came his way and considers that one of his main virtues was discipline but what makes him stand out is his creativity. Starting with Nikkei cuisine, his goal was to develop as an Itamae – sushi chef. As he gained experience, he realized that the only way to exploit his full potential as a chef was to focus on fusion cuisine and the way to go about it was through innovation, blending of flavours and techniques he could take Nikkei cuisine to the next level. Today at Clay, Jolbi brings a Japanese-Peruvian culinary experience of culture and flavour.

CLAY