Daniel Huambachano
Born in the Barranco neighborhood of Lima, Peru, which is known for its incredible food culture, Chef Daniel Huambachano was raised in a family that owned restaurants throughout the vibrant city.
Chef Daniel moved to Miami at the age of 19 where he worked in construction and later as a travel agent for Avianca Airlines. While he thrived in his position at Avianca, the kitchen called him back. Chef then attended Le Cordon Bleu in Miramar and shortly after began working at Francesco, a Peruvian-Italian restaurant in Coral Gables. After getting his foot in the door of the Miami restaurant scene, Chef Daniel worked in a handful of well-respected establishments including Costa Azul (which merged with Divino Ceviche), Locura Marina, Intimo, and La Huaca, where Chef developed the menu, and his octopus was named the best in Broward County by the Miami Herald.
Finding a way to combine the two things he loves most, aviation and cooking, Chef Daniel joined the Qatar Airlines Miami culinary team, bringing him full circle to where he started. He was put in charge of the Halal dining menu, which was a mix of French and Arabic cuisine.
Chef Daniel now oversees the culinary program at Pisco y Nazca in Doral as an Executive Chef, a concept by Centurion Restaurant Group, offering modern twists on traditional Peruvian cuisine. At the restaurant, Chef Daniel specializes in ceviche and crudos, focusing on using fresh ingredients and pairing all plates with elevated cocktails. To keep the menu authentic and exciting, the restaurant takes its chefs on a tour of Peru to study the country’s current culinary landscape every year.
Chef Daniel cites his inspiration comes from leading Peruvian chefs, including Chef Gaston and Chef Morimoto. He’s most passionate about creating menus, developing recipes and helping come up with new concepts.
