Daniel Huambachano

Pisco y Nacza

Born in Lima’s vibrant Barranco neighborhood, Chef Daniel Huambachano was immersed in food culture from an early age, growing up in a family of restaurateurs. At 19, he moved to Miami, where his career path eventually led him back to the kitchen, realizing the emotional power of cooking.

Chef Daniel trained at Le Cordon Bleu in Miramar and built his...

Chef Daniel trained at Le Cordon Bleu in Miramar and built his career in some of South Florida’s most respected kitchens, including Francesco, Costa Azul, Locura Marina, Intimo, and La Huaca—where his octopus was named Best in Broward County by the Miami Herald. He later joined the Qatar Airways Miami culinary team, overseeing a Halal menu blending French and Arabic influences.

Most recently, Chef Daniel has led the culinary program at Pisco y Nazca, where he specializes in ceviche and crudos, focusing on fresh ingredients, bold flavors, and thoughtful pairings. His inspiration comes from renowned chefs such as Gaston Acurio and Nobu Matsuhisa, and his passion lies in menu creation, recipe development, and concept innovation.