Experience
2010 - 2011
Executive Chef
La Mar Cebicheria PeruanaBogota, Colombia
2010 - 2010
Executive Chef
La Mar Cebicheria PeruanaLima, Peru
2010 - 2010
Culinary Instructor
Pachacutec Culinary SchoolPeru
2007 - 2007
Opening Team
La Mar Cebicheria PeruanaSan Jose, Costa Rica
2006 - 2009
Executive Chef
La Mar Cebicheria PeruanaMexico City, Mexico
2005 - 2006
Executive Chef
La Mar Cebicheria PeruanaLima, Peru
2005 - 2005
Culinary Instructor
Cenfotur Peruvian Cooking SchoolLima, Peru
2005 - 2005
Practical Training and Menu Development
Astrid & GastonLima, Peru
2003 - 2003
Menu Development and Staff Training
ManhattanLima, Peru
2003 - 2003
Chef
TantaLima, Peru
2001 - 2003
Sushi Cook & Hot Line Cook
Ichi Ban Japanese RestaurantLima, Peru
2001 - 2001
Culinary Extern
Astrid & GastonLima, Peru
Education
2000 - 2001
Culinary Degree
Universidad San Ignacio de LoyolaLima, Peru
Advice from Diego Oka
Quotes about career path, skills, and teamwork from an industry leader.
“Do what you like and what makes you happy” is one of the most defining lessons I have learned throughout my career.
My internship at Osteria Francescana by Chef Massimo Bottura and working at Ichi Ban Japanese Restaurant are two experiences that have greatly influenced my career.
I don’t know exactly when I knew this was the right profession, but I was always related to good cooking, good flavors and great ingredients.
Two pieces of advice from mentors that have stuck with me over time:
(1) Believe it, because no one is going to believe it before you; (2) Don’t follow the money, the money will follow you!
It’s not difficult to maintain a healthy work life/balance, you simply need to love what you do.
Learn how to handle challenges, not get distracted by them and do what you enjoy!
When hiring, candidates should definitely have some level of knife experience, but most importantly, what I’m looking for is a connection, the right attitude and a similar level of energy.
That’s why I interview all candidates myself to make sure there’s a match with my team.
I look for people who are willing to learn, work hard and are team players.
I don’t necessarily need someone who knows a lot about Peruvian food as we will teach them everything they need to know.
It’s very important for me to keep my team motivated.
Besides maintaining a good relationship and environment, I will always be their voice, look out for them and support them, because they support me. We do many things together: dinners, after work reunions, find opportunities to travel, build international connections, and work on career growth. But beyond this, what’s key is our personal relationships, appreciating each other’s hard work, celebrating their performance, and making the stressful days happy by understanding them.
I couldn’t do my job without my team.
I find inspiration everywhere, at any time.
I love to eat and enjoy discovering new things on social media.
Roles in Culinary
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