Mariano Takinami

Mariano was educated at Cornell University, New York in the techniques and strategies of Food and Beverage Management, and then at the Japan Food Technical College, Hyogo, Japan in the arts of Oriental food. Cosmopolitan combinations have made Mariano a superb connoisseur of culinary arts in the eastern and western world.

With nearly two decades of professional experience, Mariano has been Executive Chef at leading hotels and resorts in countries such as Japan, Mexico, Cuba and his native Argentina.

Mariano has visits all the city markets and various orchards in the valley of Urubamba, where he has been captivated by the warmth of its people and the generosity of their land.

"I was impressed by the olluco (a kind of edible root) plasticity, a remarkable fruit called capuli in Cusco, the quality of ginger, the nobility of aguayamanto ... And the chili! All of them have fascinated me" said Mariano, who is already working to create new dishes that will revolutionize the menu at Hotel Monasterio.

"The trend is to be Andean-nikkei, to have products of the Sons of Heaven, with flavors and influences of the Rising Sun", he announces.