I grew up cooking, since in the 80's my parents had the busiest Cebicheria of Chorrillos, Lima - Peru.
As an adult I followed into the family business and decided to open my first restaurant in 1995.
Later, and already with the experience and knowledge, I decided, in 2001, to travel to the United States with a dream to provide a little bit of our Peru.
Being a kitchen lover, I worked in many Restaurants learning of Spanish, French, Italian, American and Peruvian Cuisine. Having the satisfaction of working in one of the Best Restaurants in the Bay Area who won a Michelin Award.
With the dream still pending, I decided to open "MANCORA CEBICHERIA" in 2011. Always supported by my family and now with more experience, I decided to go further to include some dishes to assess our local products. "I try to make known our kitchen. I'm interested in uniting trends and many mergers." Peruvian Cuisine is fashionable, but we should not classify ourselves to traditional plates.
I appreciate my father who taught me to take care of every detail of the business and the legacy of my ancestors as we tell it. The great recipe that has been in our family more than 5 decades.