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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.
Classic Ceviche
Crispy Salmon Paella
Chef Vladmir Espinoza Matsuo and Paella & Beyond were featured in the Courier Journal as one of Louisville's top five holiday experiences - celebrating authentic Spanish - Peruvian fusion and exclusive private paella events.
Vegan Causa
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