MAZ Welcomes New Head Chef Yuya Nakamura and Hospitality Director Carla Ferreyra in Tokyo
In the vibrant culinary landscape of Tokyo's Kioicho, the innovative restaurant MAZ is undergoing an exciting transformation. Beginning in April 2026, the restaurant will welcome Yuya Nakamura as its new Head Chef and Carla Ferreyra as the Hospitality and Culture Director. This change marks the start of a new chapter for MAZ, known for its unique fusion of Japanese and Peruvian culinary traditions.
Yuya Nakamura, born in Fukuoka in 1995, has built an impressive international career, having trained in Kyoto and Tokyo before honing his skills across Slovenia, Sweden, and Peru. He is set to open his own restaurant, 'INA', in Uda City, Nara Prefecture in May 2024, focusing on local ingredients and culinary techniques that honor the region's rich agricultural heritage. Nakamura is not only a chef but a culinary competitor, having received multiple accolades in the RED U-35 competition, including the Gold Egg and the Runner-up title in 2024.
Joining him is Carla Ferreyra, a native of Lima, Peru, who brings extensive experience in hospitality management, kitchen operations, and project management. Starting her career at just 20 years old, she worked with renowned chefs like Virgilio Martinez and Pia Leon on notable projects such as Central, Kjolle, and Mater. Ferreyra's experience combines gastronomy and research, aimed at creating meaningful culinary experiences.
The updated leadership comes as MAZ prepares for the departure of its outgoing Head Chef, Santiago Fernandez, who has dedicated four remarkable years to the restaurant. Under his guidance, MAZ has become a beacon of culinary excellence since its opening in July 2022, bringing to life the biodiversity of Peru through a Japanese lens. Fernandez's last day will be March 31, 2026, marking the end of an era filled with passion and gratitude for his contributions.
As Nakamura and Ferreyra step into their new roles, they plan to continue and enrich the restaurant's philosophy while deepening ties with Virgilio Martinez and the Mater Iniciativa research institute. MAZ has thrived at the intersection of Japanese subtlety and Peru's vibrant culinary landscape, creating a dynamic that resonates with diners from around the globe. By merging the cultural narratives of these two regions, the restaurant offers an unparalleled gastronomic journey.
MAZ stands at the forefront of the food industry, recognized for its innovative approaches and exceptional culinary artistry. The restaurant not only highlights the ecological and cultural knowledge of Peruvian ingredients but also emphasizes the delicate craftsmanship of Japanese cuisine. With Nakamura's fresh perspectives and Ferreyra's operational expertise, MAZ is poised to reach new heights in delivering outstanding culinary experiences.
As MAZ prepares to welcome its new leadership, the restaurant maintains its commitment to fostering a bridge between the diverse food cultures of Japan and Peru. The culinary adventures and experiences that lie ahead are sure to intrigue food enthusiasts and cultural aficionados alike, propelling MAZ into an exciting future filled with innovation and creativity.
Yuya Nakamura, born in Fukuoka in 1995, has built an impressive international career, having trained in Kyoto and Tokyo before honing his skills across Slovenia, Sweden, and Peru. He is set to open his own restaurant, 'INA', in Uda City, Nara Prefecture in May 2024, focusing on local ingredients and culinary techniques that honor the region's rich agricultural heritage. Nakamura is not only a chef but a culinary competitor, having received multiple accolades in the RED U-35 competition, including the Gold Egg and the Runner-up title in 2024.
Joining him is Carla Ferreyra, a native of Lima, Peru, who brings extensive experience in hospitality management, kitchen operations, and project management. Starting her career at just 20 years old, she worked with renowned chefs like Virgilio Martinez and Pia Leon on notable projects such as Central, Kjolle, and Mater. Ferreyra's experience combines gastronomy and research, aimed at creating meaningful culinary experiences.
The updated leadership comes as MAZ prepares for the departure of its outgoing Head Chef, Santiago Fernandez, who has dedicated four remarkable years to the restaurant. Under his guidance, MAZ has become a beacon of culinary excellence since its opening in July 2022, bringing to life the biodiversity of Peru through a Japanese lens. Fernandez's last day will be March 31, 2026, marking the end of an era filled with passion and gratitude for his contributions.
As Nakamura and Ferreyra step into their new roles, they plan to continue and enrich the restaurant's philosophy while deepening ties with Virgilio Martinez and the Mater Iniciativa research institute. MAZ has thrived at the intersection of Japanese subtlety and Peru's vibrant culinary landscape, creating a dynamic that resonates with diners from around the globe. By merging the cultural narratives of these two regions, the restaurant offers an unparalleled gastronomic journey.
MAZ stands at the forefront of the food industry, recognized for its innovative approaches and exceptional culinary artistry. The restaurant not only highlights the ecological and cultural knowledge of Peruvian ingredients but also emphasizes the delicate craftsmanship of Japanese cuisine. With Nakamura's fresh perspectives and Ferreyra's operational expertise, MAZ is poised to reach new heights in delivering outstanding culinary experiences.
As MAZ prepares to welcome its new leadership, the restaurant maintains its commitment to fostering a bridge between the diverse food cultures of Japan and Peru. The culinary adventures and experiences that lie ahead are sure to intrigue food enthusiasts and cultural aficionados alike, propelling MAZ into an exciting future filled with innovation and creativity.
Topics Consumer Products & Retail）
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