Chef Roberto Sihuay, head chef at Cantina Canalla Restaurant (Ibiza, Spain) where Japanese and Peruvian flavors and techniques are fused with Mediterranean products. Participated in the openings of Ceviche 103 and Nikkei 103 in Barcelona, Zurich and Bremen. Personal chef of the Embassy of Peru in the Vatican. Culinary advisor in 2016 and 2017 at the 1 * Michelin Restaurant Del Cambio in Turin (Italy) and teacher of Peruvian cuisine at the Culinary Institute of Barcelona.
