Carlos CAMINO

Chef : 1 restaurant

Presentation

" I rely on my memories, my identity, my difference..." says Carlos Camino. Now at the helm of one of Lyon's first Peruvian restaurants, the chef tries to recall his first steps in the restaurant business. His training, he recalls, began in his grandmother's kitchen. "She taught me how to pluck chickens, kill pigs, tend the vegetable garden... She made me want to be in contact with nature.

First at the hotel school in Lima, then in the kitchens of consulates, embassies and traditional restaurants... Until the age of 23, Carlos Camino did a succession of odd jobs with little or no pay. " To learn, you had to work for free. In 2003, he moved to Lyon to join his sister, who was studying there. " At the time, I didn't know anything about the history of French cuisine, I didn't know who Bocuse was, although I ran into him at least ten times when I did an internship at Pierre Orsi's in Lyon. "

After completing a BTS at the CFA François Rabelais, in Dardilly (Rhône), and an apprenticeship at the bouchon Les Lyonnais, Carlos Camino opened his own restaurant in Lyon, Miraflores, in 2013. " I had one idea in mind: to make my own Peruvian cuisine." He successfully met this challenge, winning the Gault&Millau Auvergne-Rhône-Alpes Meilleur Espoir trophy in 2015. It brought me luck, " he says, " all the awards came afterwards ", including a 3rd toque in 2023!

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