Jhosef Arias
Peruvian chef behind Callao 24 and a Madrid restaurant group that began with Piscomar in 2013, built on family recipes and technique.
- Restaurants
- 6
- Born
- 1988 · Lima
Jhosef Arias is a Peruvian chef, born in Lima's San Juan de Lurigancho district in 1988, who moved to Madrid in 2008. He opened his first restaurant, Piscomar, in July 2013 with his wife, followed by Callao 24 in September 2015 and Capón in February 2018, building a group that today also includes Hasaku, Humo and ADN Origen Perú. At Callao 24, the menu is built on his mother's home cooking, and the restaurant's name marks Peru's main gateway province and her birthday.
From @Jhosef Arias on Instagram
Nigiri Parmesana: para aquellos que prefieren el salmon sopleteado ea la mejor opción. Ese sabor impecable y la salsa diablada🥢 📍Calle Pintor Juan Gris, 5 cerca al Estadio Bernabéu
Si hablamos de la influencia nikkei en la cocina peruana, hay un maki que no puede faltar: el Acebichado. El chef Jhosef Arias nos cuenta por qué esta pieza se ha convertido en uno de los grandes representantes de ese encuentro entre Perú y Japón: técnica japonesa y ese sabor acebichado que nos lle
Biography
Early years
Jhosef Cristopher Arias Salinas was born in the San Juan de Lurigancho district of Lima, Peru, in 1988, and trained at the Intec (INTECI) culinary school in Lima's Los Olivos district, working in Peruvian cevicherías before moving to Madrid in 2008.
Career
He moved to Madrid in 2008, working with the Meliá hotel group before striking out on his own. In July 2013 he and his wife opened Piscomar, a Peruvian cevichería that became the base of his restaurant group. He followed it with Callao 24 in September 2015, a tribute to Peruvian criolla and street food, and Capón in February 2018, centred on chifa and nikkei fusion, in Piscomar's original space. His group today also runs Hasaku, focused on nikkei-chifa cooking, Humo, built around Peruvian rotisserie chicken, and ADN Origen Perú, near San Miguel Market. In August 2026 Piscomar said goodbye to its home in La Latina after the Fiesta de La Paloma, promising new chapters to come.
Philosophy
At Callao 24, Arias builds the menu around his mother's home cooking, dishes like ají de gallina, anticuchos and traditional stews, refined with his own professional technique. The restaurant's name honours her: Callao is Peru's main gateway province, and 24 marks her birthday. He's called her his most rigorous critic, saying it's always his mother who tastes a dish when they test it. He's also part of Peru's "Generación con Causa," a group of chefs promoting sustainable Peruvian gastronomy, and takes part in Ibero-American gastronomy conferences as a voice for Peruvian cuisine in Madrid.
Jhosef Arias in our guides
Editorial guides featuring Jhosef Arias’s restaurants.
Frequently asked
Who is the chef at Callao 24?
Jhosef Arias, a Peruvian chef born in Lima in 1988, is the chef and founder of Callao 24, part of his wider Madrid restaurant group.
Why is it called Callao 24?
Callao is Peru's main gateway province, and 24 marks the birthday of Arias's mother, whose home cooking inspires the menu.
What other restaurants has Jhosef Arias opened in Madrid?
Piscomar (2013), Capón (2018), Hasaku, Humo and ADN Origen Perú, alongside Callao 24, all part of his Madrid restaurant group.
Where is Jhosef Arias from?
He was born in the San Juan de Lurigancho district of Lima, Peru, in 1988, and moved to Madrid in 2008.
When did Jhosef Arias open his first restaurant?
He opened Piscomar, a Peruvian cevichería, in July 2013 with his wife, before going on to build a wider restaurant group.