Born in Lima, Peru, Ricardo Zarate is the single chef most responsible for introducing Peruvian cuisine to Los Angeles, as well as Santa Barbara and Las Vegas. He is arguably the most important ambassador to the U.S. for Peruvian and Nikkei-Peruvian food ever.

Looking at the impact of his ventures at Mo-Chica, Picca, Paiche, Blue Tavern, Once, Pikoh, Rosaliné, Causita and now, Colibri Pop-Up, it’s clear that his widespread critical acclaim, praise from the media, and love from diners is profound. 

The second youngest of 13 siblings, Zarate often helped in the family kitchen, learning techniques from his mother and grandmother, who he praises as his most important influences.

At age 17, Zarate enrolled in his hometown culinary school, Instituto de las Americas, and was seen as such a rising star that, upon graduation, he was lured to London, where he worked for 12 years at such notable restaurants as One Aldwych and Zuma. It was there that he began drawing inspiration from the Japanese, Chinese and European flavors that are still prominent in his cooking today. 

He arrived in L.A. in 2009, opening Mo-Chica at Mercado la Paloma. Pulitzer Prize-winning food critic Jonathan Gold later wrote, “Mo-Chica was revelatory for its time, an informal stall in what amounted to a food court, that re-created traditional Peruvian saltados and ceviches with first-class meat and seafood…he was quickly honored on must-dine lists and earned Food & Wine’s best new chef award.”

Mo-Chica was soon followed by pop-up eatery, Test Kitchen, where Zarate presented a new dining experience weekly from a roster of high-profile guest chefs.

By 2011, Zarate’s cuisine had already begun to attract a large following so he opened Picca, a modern Peruvian cantina. A critical success, it was recognized as one of GQ Magazine’s “Best New Restaurants” and a Conde Nast Traveler “Hot Table,” all within a year of opening. It was also in that year that Zarate had the honor of being named Food & Wine’s “Best New Chef.

He opened Paiche, a Japanese izakaya-style Peruvian seafood restaurant in Marina Del Rey in 2013, consequently named one of Esquire’s “Best New Restaurants.” That same year, Zarate also expanded to Santa Barbara, opening Blue Tavern, serving California-fare with a Peruvian twist.

In 2014, Zarate decided to switch things up; he split with his partners at all restaurants, and began developing his first cookbook, The Fire of Peru (October 2015), which guides readers to experience all the flavors and dishes of Peru. Zarate dedicates the book to all the “Peruvian home cooks” including his mother, “who we should all be thankful for.” 

In 2015, he also opened the pop-up, Once, based at Santino’s in Santa Monica.

In summer 2017, he opened Rosaliné on the iconic corner of Melrose and La Cienega in West Hollywood, quickly rising in the ranks of prestigious L.A. restaurants. Topping numerous “Best of…” lists, Rosaliné has earned spots on award-winning restaurant critic Jonathan Gold’s “101 Best Restaurants” list, Thrillist’s “Best New Restaurants in 2017,” and Eater L.A.’s “Most Beautiful Restaurants of 2017,” among others.

In 2018, Zarate reincarnated Once, bringing his signature, elevated Nikkei-Peruvian cuisine to the Las Vegas Strip at The Palazzo that fused modern Japanese elements with the Peruvian staples that he had grown up with.

In 2019, he opened Pikoh in West L.A. Inspired by the culinary diversity of L.A., the all-day neighborhood restaurant infused homestyle American cuisine with Latin, Asian and other international flavors that are at home in L.A. 

In April 2022, Zarate launched Causita with its inviting patio in L.A.’s Silver Lake neighborhood, also focusing on Nikkei-Peruvian fare. In December 2022, he launched his latest venture, Colibri Pop-Up Cantina on Vine near Sunset in Hollywood, featuring traditional Peruvian dishes such as Lomo Saltado (classic salted beef), Ceviche Mixto (marinated and fried fish with plump corn) and rustic cocktails such as Chica Sour Pisco (grape brandy with purple corn, lime and egg whites). Zarate’s delicious contributions to, and tremendous impact on the Los Angeles food scene cannot be overestimated.