Chef Carlos Delgado was born and raised in the bustling port city of Callao, Lima, where his passion for cooking was sparked in his grandmother’s kitchen. Her stories, flavors, and timeworn techniques instilled in him a deep sense of pride in his Peruvian roots — and a belief that food is one of the most powerful ways to tell a story. For Carlos, cooking is a form of memory, a way to preserve the past while sharing it with the next generation.

His culinary journey began in the cevicherías of Lima before he immigrated to the United States at sixteen. As a young man in a new country, Carlos turned to cooking as both creative expression and a way to stay connected to home. Rooted in Peruvian tradition yet driven by innovation, he crafts dishes that reflect where he comes from and where he’s going.

Carlos’s talent and leadership have earned him national acclaim, including a spot on Eater’s “30 Under 30” and four Michelin Bib Gourmand awards for his work at China Chilcano by José Andrés.

In 2022, he partnered with Chad Spangler and Glendon Hartley to open Causa/Amazonia — a dual-concept restaurant inspired by Peru’s diverse ecosystems and culinary heritage. The restaurant has since received a MICHELIN star (2023 & 2024), the MICHELIN Young Chef Award (2024), two RAMMY Awards for “Best New Restaurant” (2023) and “Best Fine Dining Restaurant” (2024), and national recognition as a James Beard Award finalist for Best New Restaurant (2023) and Best Chef: Mid-Atlantic (2025).

Guest Chef: Kevin Tien
Moon Rabbit | Washington, DC

Chef Kevin Tien is the James Beard Award–nominated chef behind DC’s acclaimed Moon Rabbit. A 2024 Beard Finalist (his fifth nomination), he was also named Food & Wine’s Best New Chef and RAMW’s Chef of the Year, with Moon Rabbit honored as Esquire’s “Best Restaurant in America.”

Born in New Orleans to Vietnamese parents, Tien’s culinary perspective blends bold Southern flavors with the vibrant, nuanced traditions of Vietnam. His menus reinterpret heirloom recipes through a modern lens—balancing innovation with reverence for heritage.

With an emphasis on storytelling and cultural expression, Tien’s cooking is both personal and progressive, earning him national acclaim as one of the country’s most exciting chefs.

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