Erik Ramirez is the creative culinary hit-maker behind New York restaurants Llama Inn and Llama San. In both locations, he explores the historical traditions of Peruvian cuisine, while simultaneously expanding it based on the seasons of New York. As a first generation American, his summer visits to Peru growing up gave him exposure and appreciation for the regional and cultural styles of cooking throughout the country. 
Today, he talks about the different influences that shaped the Peruvian cuisine, his sources of inspiration, and the food concepts at his New York restaurants. 

Conversation with Chef Dan Kluger

Interview with Chef Silvia Barban

Conversation with Executive Pastry Chef Mark Welker

Interview with Chef Gabriel Kreuther

Conversation with Chef David Burke

Interview with Chef Bryce Shuman

Interview with Chef Trigg Brown

Conversation with Pastry Chef Sam Mason (Odd Fellows)

Interview with Brand Ambassador Charlotte Voisey

Conversation with Flavien Desolin from the Brandy Library

I wanted to create something that allowed me to use the seasons and the local from New York. It gave me more of a culinary playing field.


In Peruvian cuisine, particularly, you need to know where it stems or comes from. History and cuisine go hand in hand.


I knew Peruvian food from my childhood and only certain dishes that I liked or that my mom would make. I didn’t have an understanding of all the cultural influences and the ingredients until I went on a culinary trip to Peru when I was 28.

Creativity would come first before technique. Food concept stems from creative. You’re brainstorming, you’re talking to your chefs, and you’re basically creating a concept.


I always looked at Peruvian food as the food that I grew up eating, my homestyle food. I’ve never looked at it as food that I want to cook professionally, until I went too Peru and I saw what the local chefs were doing.


Chef Erik Ramirez

Restaurant Llama Inn

Restaurant Llama San

Restaurant Llama Inn

Restaurant Llama San