Luis Miguel García Vílchez
Lima-born head chef of Ají inside Casino Barcelona — a reference Nikkei restaurant in the Michelin Guide for eight consecutive years.
- Restaurants
- 1
Luis Miguel García Vílchez is the Lima-born head chef of Ají inside Casino Barcelona, a reference Nikkei restaurant in the Michelin Guide for eight consecutive years. Trained at Le Cordon Bleu Lima, he became head chef in 2024 and is deepening the integration of Mediterranean and Catalan product into the Peruvian-Japanese repertoire.
Biography
Early years
Born in Lima, García Vílchez trained at Le Cordon Bleu Lima — one of Peru's most established culinary schools — and built early international experience working in Peru, the United States, and Spain.
Career
García Vílchez first joined Ají, the Nikkei restaurant inside Casino Barcelona, in 2018. After further work elsewhere he returned to the restaurant in 2021 as second chef and was named head chef in 2024. Under his direction Ají has been continuously recognised by the Michelin Guide since 2018 — eight consecutive years of the Selected distinction — and continues to deepen its integration of local Catalan product into the Nikkei repertoire, including roasted Roset eel from the Ebro Delta.
Philosophy
García Vílchez treats Nikkei as a living tradition — Peruvian and Japanese techniques in dialogue — and is expanding the format to incorporate Mediterranean seafood and proximity product. The kitchen's brief is to push the limits of Nikkei rather than preserve a fixed canon.
Restaurants
Accolades
- ·Michelin Guide selection for eight consecutive years (since 2018)
- ·Head chef of Ají since 2024
- ·Le Cordon Bleu Lima
Frequently asked
Does Luis Miguel García Vílchez have a Michelin star?
No — Ají is in the Michelin Guide selection without a star, but has held that recognition continuously since 2018 (eight consecutive years).
Where can I eat Luis Miguel García Vílchez's cuisine in Barcelona?
Ají inside Casino Barcelona. The kitchen specialises in Nikkei cuisine — the fusion of Peruvian and Japanese culinary traditions — adapted to local Catalan and Mediterranean product.