He decided to study and become a chef at the School of Chefs of the Universidad San Ignacio de Loyola, Lima, Peru and take a number of specialized courses at the Culinary Institute of America (CIA) in the United States.

Javier has a wide range of national and international experience.

He apprenticed at Astrid & Gastón in 1999; was sous-chef at Rondevous Saddle and Steamboat Springs Colorado, United States and interned at Beau Rivage Casino & Resort – an MGM chain in the Gulf of Mexico.

In February 2007, Javier was appointed Head Chef of El Olivar Restaurant – the Bar at the Sonesta Hotel in El Olivar, in Lima, Peru. He also organized a week of Peruvian food at one of Breeze Hotel’s restaurants (Brazil).

The concept for Casa Andina restaurants is creative cocina de autor—modern Peruvian cuisine that focuses above all on local ingredients and influences. Each Alma - cocina viva menu includes daily “chef’s suggestions” that present quintessentially local ingredients and dishes. Javier marvels at the fact that Alma - cocina viva, includes local regional gastronomical dishes on its menu at each of its destinies.