Hands-on hospitality work across three continents, from first concept to daily operation. The projects below are selected work by our founders, the track record Amaru is built on. Some engagements remain under discretion and are described by sector and region rather than by name.
Executive-chef leadership and culinary concept for a Nikkei (Peruvian-Japanese) restaurant; awarded 14 Gault&Millau points. Menu, guest experience and identity built around Amazonian and Japanese influences.
Peruvian-Japanese guest-chef residency at a landmark five-star resort (One&Only Saint Géran), bringing a refined Nikkei register to an international luxury audience.
Nikkei pop-up kitchen at a leading luxury resort, adapting the concept to the property's guest culture.
Nikkei pop-up culinary experience at a flagship city hotel.
Concept creator for a Nikkei restaurant, defining the culinary concept and menu direction for the Bulgarian market.
Concept work and dinners alongside Gastón Acurio, Albert Adrià, Johann Lafer, Eckart Witzigmann and Harald Wohlfahrt.
Author of Ceviche – Peruvian Magic (Suhrkamp Verlag, 2019), and featured chef in the Coca-Cola documentary The Original Way (10M+ viewers).
Our home base and strongest network, with deep roots in the DACH region and Central Europe. Concepting, launch, and operational leadership for hotels, restaurants, and venues.
International collaborations in hospitality development and operations, adapting a refined European register to local markets and guest cultures.
Hospitality projects and partnerships that demanded resourcefulness and discipline: building standout guest experiences where the operating playbook has to be written on site.
Repositioning a property that lost its edge. Managing an operation that needs senior hands. Launching a place that can't afford to miss. Turning around numbers that don't add up. Whatever the property, the standard is the same: distinctive to guests, disciplined on the numbers.
Amaru