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Since relocating to the United States, I have worked with some of the best chefs in Louisville, including Chef Edward Lee at Nami and Chef Anthony Lamas at Seviche, where I served as Chef de Cuisine. My Peruvian-Japanese background and my various culinary experiences have shaped my approach to food — blending Spanish technique, Mediterranean inspiration, and Latin soul — and ultimately leading to the creation of Paella & Beyond.
Vegan Wild Rice Paella
HELLO, I'M VLAD !
I grew up in Peru - my father was Peruvian, and my mother is part Japanese. Prior to coming to the United States, I owned and operated my own restaurant in Peru. I also spent thirteen years in Spain, as Sous Chef in several Spanish, Mediterranean, and Italian fine - dining restaurants. In particular, I was fortunate to work under Chef Pedro Juantegui at Los Delfines in Madrid, one of the city’s best paella restaurants.
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Classic Ceviche
Vegan Causa
Crispy Salmon Paella
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