Team
La Rosa Náutica is the result of a collective effort where different perspectives converge to shape the experience. Cuisine, service, research, and operations coexist in the same space, building an offering rooted in detail, knowledge, and consistency.
Each team member brings a unique understanding of the sea, gastronomy, and the overall experience.
PEDRO MIGUEL SCHIAFFINO
Pedro Miguel Schiaffino is one of the leading figures in contemporary Peruvian cuisine, recognized for his work in ingredient research and his connection to the country's ecosystems. At La Rosa Náutica, his focus is on the sea and the exploration of its biodiversity, integrating product, technique, and knowledge into an approach that seeks to go beyond the obvious.
His work connects cuisine with the territory, promoting a more conscious view of ingredients and their origin.
DANIEL MOGOLLÓN
Daniel Mogollón leads the front-of-house experience, ensuring that each visit maintains a balance of service, pace, and attention to detail. His approach is based on observation and understanding of the space, allowing each moment to flow naturally.
Under his direction, service becomes an essential part of the experience, accompanying the gastronomic proposal with precision and sensitivity.
KATHERINE WONG
Katherine Wong leads the events kitchen, developing proposals that adapt to different formats without losing coherence with La Rosa Náutica's identity. Her work combines organization, creativity, and technique, allowing the gastronomic experience to be transferred to diverse contexts.
Each event is built from the details, maintaining the connection with the product and the focus of the cuisine.
ENOMOTO MASAKI
Enomoto Masaki builds his work from a direct relationship with the product and its seasonality. His focus is on interpreting what the sea offers each day, working with precision and sensitivity to highlight the inherent qualities of each species.
With an approach that combines technique and creativity, he seeks to minimize intervention, allowing each preparation to retain its identity. His presence at the Muelle defines a cuisine in constant flux, where each service responds to the rhythm of the sea.
JONATHAN ALVAREZ
Jonathan Álvarez finds in cocktails a way to explore ingredients, techniques, and flavors inspired by the sea. His work combines observation, creativity, and a constant search for new possibilities behind each product.
Under his direction, Bar Espigón develops a proposal that incorporates marine ingredients and contemporary processes, building an experience where each cocktail expresses a unique perspective of the Peruvian coast.
ALICIA KUROIWA
Alicia Kuroiwa brings a scientific perspective to her work with the sea, integrating knowledge about biodiversity, species, and ecosystems into project development. Her work allows for a deeper understanding of product origins, considering factors such as seasonality, sustainability, and the balance of the marine environment.
Through her work, research becomes a key tool for decision-making in the kitchen.