DJ Q&A

EZ: I grew up in Lima, Peru, in a family and culture where food is central to daily life and celebrations. That early exposure to flavors, traditions and the joy of sharing meals shaped my passion for cooking. I graduated from Burlingame High School and studied at the College of San Mateo and Cañada College. Today, I live in San Mateo, but I carry Lima with me in everything I create.

DJ: What inspired you to become a chef?

EZ: Growing up in Lima, I saw firsthand how food brings people together. From street food to home-cooked meals, I was inspired by the way flavors could tell a story and create a connection. That sense of community, combined with my own love of creativity, inspired me to become a chef.

DJ: Describe your professional path.

EZ: My career really began when I was 16, though, at the time, I didn’t realize it. I got a summer job with my father at HiDive Bar in San Francisco, where he was Executive Chef. He showed me the ropes of working in a fast-paced kitchen and the camaraderie that comes from working alongside passionate, energetic people. That was my first real taste of the kitchen, and it sparked something in me that would follow me for years. As I graduated high school and needed to pay for college, I naturally thought back to my experiences at HiDive. I applied for serving jobs to make extra cash and began working in the front of house, gaining a new perspective on hospitality. Around that time, my father opened his own restaurant, Fusion Peruvian Grill in San Mateo, where I worked alongside him for five years. Together, we built the restaurant’s reputation, serving classic Peruvian cuisine with a California twist.

To deepen my skills, I attended culinary school, which became a decadelong learning journey that led me to Michelin-starred kitchens. I completed internships at Beach Chalet and Boulevard and other San Francisco kitchens. Some of my fondest memories come from Bluestem Brasserie under Chef Francis Hogan, who taught me charcuterie-making from the ground up. I was also part of the team that earned the second Michelin star at Campton Place under Chef Srijith Gopinathan.

My career progressed into leadership roles. I served as Executive Sous Chef at Au Bon Repas under Chef Jason Morales and Gaspar, and became Executive Chef at Café Claude. I accepted a position at the Ritz-Carlton San Francisco under Chef Michael Rotondo at Parallel 37. That experience was extraordinary, working with one of the most talented teams I’ve ever had the chance to collaborate with. I spent two years at the Four Seasons Palo Alto as Chef de Cuisine, helming QUATTRO, their Italian fine dining restaurant. In 2025, I returned to San Francisco and began as Executive Sous Chef at W San Francisco, stepping into the role of Executive Chef in February.

My journey has been anything but linear, but every experience from Lima to San Mateo to Michelin-starred kitchens has shaped who I am as a chef. Through it all, I’ve remained committed to the joy of cooking, the value of teamwork, and the belief that food has the power to bring people together.

DJ: What are your duties as an Executive Chef?

EZ: As Executive Chef, my role is both creative and operational. I develop and refresh menus, work closely with local purveyors to source seasonal ingredients, lead and mentor the kitchen team, and ensure that every plate leaving the kitchen reflects consistency and quality. At the same time, I manage budgets, scheduling and strategy — so the kitchen thrives as both a creative and professional environment.

DJ: What do movies and television shows get right about being a chef in a professional setting and what do they get wrong?

EZ: They often capture the intensity, the speed and the constant demand for excellence, that part is very true. What they tend to get wrong is the idea of the “lone genius” chef. In reality, great food comes from collaboration, respect and teamwork. A kitchen is at its best when everyone’s strengths contribute to a shared vision. One of my favorite shows is Chef’s Table on Netflix. They take the drama away and focus on the food. Being Peruvian, I gravitate towards the episode with Virgili Martinez as his culinary concept of ‘altitudes’ is really groundbreaking taking the classic “what grows together goes together’ to the next level.

DJ: Describe a dish you have created.

EZ: One dish that means a lot to me is a modern take on lasagna, created for one of our monthly wine dinners at W San Francisco’s TRACE Restaurant. It starts with 24-hour braised short rib, served over a bed of charred vegetables in a bright citrus beurre blanc. We add a spoonful of our slow-braised tomato sauce and top it with a sheet of fresh pasta made entirely with egg yolks — carefully crafted with tricolor strips for a visually striking, edible garnish. I’m a strong believer that a garnish should be an integral part of the plate, not an afterthought. The dish is finished with a confit garlic and mascarpone béchamel, adding the creamy richness that a lasagna deserves. This dish represents both technique and creativity, and it’s one of my favorites to share with guests because it tells a story while celebrating the ingredients.

DJ: Advice for someone interested in working in the culinary industry?

EZ: I would say that the culinary industry is challenging but incredibly rewarding if you’re passionate about food and hospitality. It requires hard work, dedication and a willingness to learn at every stage, from the simplest prep work to leading a kitchen. What makes it truly special is the people you work with and the relationships you build. Kitchens are communities, and the bonds formed while creating and serving food are unlike anything else.