Step inside the world of Chef Nando Chang, the Michelin-starred, James Beard Award-winning master behind Itamae AO in Miami. Fusing Peruvian roots with Japanese precision, he crafts intimate, story-driven Nikkei omakase experiences. Soon headlining our Harvest Dinner, Chang promises to transform seasonal ingredients into unforgettable culinary artistry.
What is one of your favourite childhood memories in Peru? What was one of your favourite foods growing up?
Preparing and eating ceviche on the beach.
Your cuisine blends Peruvian heritage with Japanese techniques – how do you approach balancing tradition with innovation when creating a new dish?
My cooking is inspired by nostalgia as much as it is inspired by our seasonality.
Where did the Japanese influence in your cooking come from?
My father is a sushi chef.
Itamae evolved from a food hall concept to a Michelin recognised omakase experience – what did you learn about storytelling through food during that transition?
That food could allow me to connect with people in ways that went behind the restaurant walls.
Winning the James Beard Award for Best Chef: South so soon after Itamae AO opened must have been surreal – how has that recognition changed your perspective on your work and goals?
Honestly it hasn’t, and it shouldn’t. Keep the main thing the main thing.
You and your sister Valerie have both achieved major culinary awards – how does family inspire and challenge you in the kitchen? Is there a friendly competition between the two of you?
My family has inspired me to become the best version of myself as a man and not so much as a cook. There is friendly competition between us but the kitchen is just one of those manifestations.
Can you walk us through your creative process for an omakase menu – how much is planned versus inspired by the ingredients you encounter on the day of service?
I would say I prioritise the freshest ingredients but I draw my inspiration from the food memories I had growing up in Peru.
What’s a dish you’ve dreamed of serving but haven’t yet had the chance to put on the menu?
Pollo a la Brasa.
Have you been to Grand Cayman before? What are you most excited about ahead of the Harvest Dinner at The Brasserie?
I am excited to connect with so many great people and bring a small piece of Peru to Grand Cayman.
What advice would you give young chefs who want to build their own voice while honoring their cultural roots?
Believe it.
