Chasing Freedom Through Food

Renato Kanashiro Pacheco didn’t plan on becoming a chef. In fact, the first time he stepped into a kitchen, he was sure it wasn’t for him.

What started out of necessity slowly turned into something else. Between long hours, early responsibilities, and learning on the go, cooking became more than a job; it became a way forward. Over time, that path led him to build something of his own, rooted in both his Japanese-Peruvian heritage and a desire to do things differently.

His journey hasn’t been defined by perfection, but by persistence, learning through pressure, growing through mistakes, and choosing to build a kitchen grounded in respect, balance, and real connection. 

In this conversation, Renato reflects on responsibility, freedom, and what it means to create not just food, but a life on his own terms.

 

Share your Journey

• Looking back at your childhood, was there a specific moment or memory that sparked your interest in food or cooking? 

When I was a child, I had very fond memories of the food my grandmother and my mother used to make. I also remember shared tables on special occasions, where you would find a mix of Japanese and Peruvian food at the same time, since I have Japanese heritage. However, I wasn’t really interested in cooking until I was around 18 or 19, when I had to get into it out of necessity after becoming a father at a very young age.

• Did you have another career or job before becoming a chef? How did those experiences influence your decision to pursue cooking? 

Yes, I first studied Hotel and Restaurant Management, and it was during some basic cooking courses that I started to connect with cooking a bit. At the same time, I was already working in a restaurant.

• Did you formally study culinary arts, or are you self-taught? How has your learning journey shaped your approach to cooking?  

Yes, after finishing my degree in management and having gained some experience in the kitchen, I decided to study gastronomy. That’s what ultimately convinced me to fully enter this world, as I realized I could be good at it.

• When did you first step into a restaurant kitchen? What was that experience like, and how did it shape your journey as a chef? 

The first time I stepped into a kitchen was at my first job, but when I spoke with the manager, I was very clear that I wanted to be placed in any position except the kitchen. I started as a dishwasher and also prepared coffees and juices, and I remember watching the chaos in the kitchen and telling myself, “There’s no way I could ever do that. I would never work in a kitchen.”

• What were some of the early challenges or obstacles you faced when you started in the kitchen, and how did you overcome them?

My lack of experience, and above all, confidence, since I never imagined I could be good in the kitchen, made it very difficult for me to take on new challenges without going through intense anxiety and stress. On top of that, there was an imbalance in my life. I was studying and working at the same time, and I also had to find a way to see my son during the little free time I had, since he didn’t live with me.

• What keeps you inspired, and how has that inspiration driven you throughout your professional journey?  Especially during tough times in the kitchen?  

What keeps me inspired is my team. Today, we have an incredible team, and seeing them grow, create, and achieve balance in their lives because we chose to do things differently is what motivates me the most. And of course, traveling and experiencing other interesting proposals, both local and international, also play a big role.

Something that kept me motivated when I was just starting to build my path, and helped me keep going no matter what, was wanting to give my son the best I could at that moment. At the same time, I was deeply driven by seeing chef-owners who had the freedom to do what they wanted; I’ve always sought to be free in every aspect of my life.

• Can you recall a moment in the kitchen that marked you forever? Maybe it was an interaction with a mentor, a fellow cook, someone you fed, or a situation that challenged you in a way that shaped who you are today?  

It wasn’t exactly in the kitchen, but I clearly remember a moment when my current partner, Coco, told me, when we were barely 22, “When we’re 26, we’re going to open Shizen. Remember what I’m telling you.” I don’t recall the exact context, but years went by, and it actually happened, we opened our first small location when we turned 26.

Another key moment was when I was working at what is currently the best restaurant in the world, according to the 50 Best list. I remember wanting to quit just a week after starting, but my wife and partner, Mayra, encouraged me and helped me push through. I ended up staying for a few years, and it became a place that would shape my career and professional life forever.

• As a chef, how would you describe your philosophy in the kitchen, and how does it guide your approach to cooking and leadership? 

The philosophy we have at Shizen is, I believe, quite unique. It’s something Mayra, Coco, and I were very clear about when we decided to start this journey. We didn’t want to be treated the way we once were. We wanted to build a kitchen based on respect, without humiliation. We wanted a close, human connection with our team, and to give our people the opportunity to have balanced lives, where coming to work doesn’t feel like a burden.

At the end of the day, we are human beings, and we need to live and enjoy life. I truly believe that anything that destroys you physically and psychologically is never worth it. Living under constant, unsustainable pressure and stress will always come at a cost, and by the time you’ve built everything, you may not even be able to enjoy it.

• Can you share a time when cooking or the camaraderie in the kitchen helped you through a tough period in your life? What made that experience meaningful? 

Two years ago, we were victims of a scam. It was an incredibly hard blow for us, so much so that we almost ended up closing Shizen after six years of growth. And I’m not trying to play the victim here, because in large part it was our fault for blindly trusting someone outside the three of us.

But some colleagues and chefs we’ve always admired supported us a lot by sharing knowledge and methods that helped us start climbing out of that hole. In the end, that experience became a powerful lesson. We took back control of our business the way we should have from the beginning, learned a great deal about management, and ultimately became stronger and more united as business partners. It’s also a mistake, I think many cooks make when opening a business. We eventually realize we can’t just be cooks; we have to learn how to be entrepreneurs as well.

• Reflecting on your career, what achievements or milestones are you most proud of, and what do they mean to you?

Something we feel truly happy and proud of, first and foremost, is having sustained and grown a business for nearly 12 years, starting with nothing, no money, no connections, and no experience running a business. We began cooking at Coco’s house, doing catering, then opened a small location, and eventually moved to our current, much larger space.
When we opened our first location in 2018, we didn’t really have a clear goal; we simply wanted to cook. Life has taken us down a path that’s been tough, but also incredibly beautiful. And eventually, last year, we entered the extended list of Latin America’s 50 Best Restaurants for the first time, at #62. We’ve also been recognized for several years as one of the best Nikkei restaurants in Peru.

Today, all I feel is gratitude, because I’m living the life I once dreamed of.

• What aspects of restaurant culture do you love, and what parts do you find frustrating or problematic? Are there any changes you’re actively working toward or things you hope they change in the industry? Share the reasons behind them and how they align with your vision for a better culinary world? 

Something I really value about the gastronomic culture, at least here in Peru, is the sense of camaraderie. We’re a large community, and while there are smaller circles within it, we support each other and work together to move the industry forward. At least on our end, we always try to maintain good relationships with everyone.

From the very beginning, we’ve focused on creating an environment where our team can have balance in their lives and, above all, grow as good people, as I mentioned before.
And if there’s something we’ve consistently tried to change, it’s the idea that the customer can do whatever they want. Guests come into our house, and the rules of our house must be respected. We have zero tolerance for disrespect toward our team; we’ve even asked some guests to leave because of it.

We strongly believe that the mindset of “the customer is always right” has long been outdated.

• What are your hopes for the future of the restaurant and food and beverage industry? What changes would you like to see, and how are you contributing to that change? 

I hope the industry stays united, because that’s the only way to build something truly meaningful.

I’d also like to see the new generations keep that curiosity for returning to their roots. Many young people are eager to pursue innovation and avant-garde approaches, but they often forget that without tradition, there is no innovation. We always have to start from what’s ours, by understanding the origin, because that’s the only way to move forward.

That’s something we strongly believe in at Shizen: we can’t pretend to mix flavors or ingredients if we don’t first understand where they come from.

• If there’s anything we didn’t ask or if you feel we’re missing something about your personal and kitchen story, please share it here.

We’re planning to develop three additional projects, smaller, more casual, and designed to be scalable and replicable. And with Shizen, we’ll continue to grow and evolve, going wherever the journey takes us.

 

Photos of the dishes by @jimena.agois.

Kitchen moments captured by @catchofthedey.