From the highlands of Huancayo to the bustling streets of Saigon, Chef Pier López Mendizabal has carried the spirit of Nikkei cuisine across continents. Trained at Le Cordon Bleu and nurtured at Maido under Mitsuharu Tsumura, he transforms every dish into a narrative where Japanese precision meets Peruvian soul.
Chef Pier López Mendizabal is among the new generation of culinary talents redefining the identity of Nikkei cuisine on the global stage. Born in Huancayo, Peru, he grew up surrounded by vibrant local ingredients that awakened his fascination with flavour and food culture from an early age. His passion eventually led him to the renowned Le Cordon Bleu, where he built a foundation rooted in both discipline and creativity.
In 2009, López’s career took a defining turn when he joined Maido, the celebrated Nikkei restaurant in Lima. Under the mentorship of Chef Mitsuharu Tsumura, one of the world’s leading figures in Peruvian-Japanese fusion, he honed the ability to blend meticulous Japanese technique with the bold, expressive character of Peruvian gastronomy. His journey later brought him to acclaimed establishments such as ACHE and Inti, where his leadership and artistry elevated the reputation of Nikkei dining. At Inti, his work was recognised internationally when the restaurant was named Kenya’s Best Restaurant at the World Culinary Awards.
Today, as Head Chef of YUNKA in Saigon, López continues this dialogue between cultures. His menus reflect harmony - the purity and balance of Japanese craftsmanship interwoven with the richness and vitality of Peru - while also embracing the unique possibilities of local Vietnamese ingredients. For him, Nikkei is more than a cuisine; it is a story told through taste, memory and emotion. Each dish becomes a bridge between continents, a celebration of heritage, and a testament to the power of culinary storytelling.