Mayra Flores

Chef and co-founder of Shizen Barra Nikkei restaurant (Lima, Peru)

Chef and co-founder of Shizen Barra Nikkei, a restaurant with an innovative proposal that fuses Japanese cuisine with Peruvian ingredients 

Who is Mayra Flores?

Born in northern Peru, Mayra has an interest in Japanese techniques and Peruvian ingredients

Mayra Flores is chef and co-founder of Shizen Barra Nikkei, a restaurant in Lima that gains more followers every day due to its innovative proposal.

She comes from the city of Piura. Her interest in her cooking began at a very young age. She learned northern and Peruvian recipes under the influence of her grandmother, her mother and her aunt. Mayra has been cooking since she was 19 years old. She left law school after two years, to study and dedicate herself fully to gastronomy instead.

She began her Gastronomic career at Le Cordon Bleu and finished it at the D ’Gallia Gastronomic Institute. She alternated her studies with practical restaurant experience. Later, she traveled to different parts of Peru to learn more about her culture and to consolidate a new Nikkei concept. She has developed unique flavors by incorporating Japanese techniques into her experience. Her first restaurant, Shizen Barra Nikkei, is a project that explores the flavors and textures of this cuisine,  together with chefs Renato Kanashiro and Jorge Tomita. Their aim is to reinvigorate the Nikkei tradition by bringing it closer to the flavors and products of northern Peru.