Today we’d like to introduce you to Juan Alfonso Urrutia.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m originally from Peru, a country where food is deeply connected to culture and identity. Growing up in that environment naturally pushed me toward cooking, but what truly shaped my career was discovering the dialogue between Japanese technique and Peruvian flavors.
That combination, what we know today as Nikkei cuisine, felt incredibly natural to me. It’s a cuisine built on balance, precision, and respect for ingredients, but also full of bold flavors and creativity.
My early years were spent in demanding kitchens where discipline and consistency were everything. Over time, my role evolved beyond the stove. I became increasingly involved in developing restaurant concepts, opening new kitchens, and mentoring culinary teams.
I moved to Miami in 2019 to open Osaka Miami, the first U.S. location. Today I’m based in Madrid, where we opened Osaka Nikkei Madrid in September 2025, though my work keeps me traveling frequently between Miami and our other restaurant cities. As Global Culinary Director at MCK Hospitality, my focus is on shaping the culinary vision across multiple restaurants and markets while continuing to evolve modern Nikkei cuisine.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The restaurant industry is incredibly rewarding, but also extremely demanding. Long hours, pressure, and constant evolution are part of the reality.
One of the biggest transitions in my career was moving from being a chef focused purely on cooking to becoming a leader responsible for teams, culture, and the success of entire restaurants.
Opening restaurants in different cities also brings unique challenges. Each market has its own rhythm, expectations, and culinary culture. The key is learning how to adapt to a place while staying true to the identity of the cuisine.
Those challenges are also what make this profession exciting. Every restaurant, every city, and every team teaches you something new.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
As Global Culinary Director at MCK Hospitality, my role is to guide the culinary direction of our restaurant concepts internationally. This includes developing menus, overseeing new restaurant openings, mentoring chefs within the group, and ensuring the culinary identity remains strong as the brands continue to grow.
Following the opening in Madrid, the next major projects include new restaurants in Chicago and Dubai, two cities with dynamic and constantly evolving dining scenes.
In addition to Osaka, I also oversee other concepts within the group such as KO Asian Kitchen. This year we are opening three new locations of KO Asian Kitchen across South America, which represents an exciting expansion for the brand.
My focus remains modern Nikkei cuisine. What fascinates me about it is the balance between Japanese precision and the vibrant energy of Peruvian ingredients: acidity, spice, freshness, and bold flavor.
But beyond the food itself, what excites me most is creating restaurants that feel alive. The best restaurants are not only about what’s on the plate. They are about atmosphere, music, design, and the overall energy of the space.
For me, cooking has always been about connection between cultures, ingredients, and people. When those elements come together in the right way, a restaurant becomes more than a place to eat. It becomes an experience.
Are there any books, apps, podcasts or blogs that help you do your best?
Travel is probably my greatest source of inspiration. Visiting markets, discovering small restaurants, and experiencing different food cultures always sparks new ideas.
I’m also very influenced by architecture, music, and design. Restaurants today are multidisciplinary spaces where food, atmosphere, and creativity all come together.
And of course, staying connected with chefs and creatives around the world keeps you constantly learning.
Contact Info:
- Website: https://www.mckrestaurants.com
- Instagram: https://www.instagram.com/jaurrutiae
- Other: https://www.instagram.com/osakanikkei.miami
Image Credits
Courtesy Osaka Nikkei
