Arequipeño chef with roots in Majeña and Tacna, with experience in restaurants - several of them awarded Michelin stars from different countries such as Italy, the United States, Spain. 

He made of the knowledge and techniques acquired, from his travels through Southeast Asia, from the commitment to Andean and regional ingredients and their producers, from the love for local cuisine and his passion for culinary art, a seal that we now see embodied in Kao's kitchen. A seal that we see reflected in every detail, flavor and presentation of a menu that, after five years, is reborn under the signature of Kent, its author.