Carlos Sotomayor

Carlos Sotomayor's culinary philosophy is a dynamic tapestry woven from a globe-trotting career, resulting in an eclectic style that artfully infuses Latin American, European, and Asian flavors. His core ethos centers on crafting dishes defined by bold yet profoundly approachable flavors, meticulously designed to create dining experiences that are both unforgettable and inherently relaxed. This approach is deeply rooted in his personal journey, from a "picky eater" guided by his grandmother to a chef who champions substance over superficiality. A cornerstone of his culinary thought, significantly shaped by his mentor Willy Trullas Moreno, is the unequivocal prioritization of taste and balanced flavor profiles. Sotomayor asserts that while presentation holds importance, it must always remain secondary to the gustatory experience. He critiques a prevalent trend among younger chefs who often neglect to taste their own creations, instead focusing solely on visual aesthetics. This principle extends to his understanding of the diner; his past experience with a "too niche" Peruvian omakase venture underscored the importance of connecting with the audience, balancing culinary innovation with an accessible palate. Furthermore, Sotomayor's Peruvian heritage provides a natural foundation for his innovative blend, particularly the inherent Japanese influences found in Nikkei cuisine. This background facilitated a logical and seamless transition into mastering Japanese culinary techniques, as seen in his work at High Yaki. His philosophy thus marries rigorous technique and global inspiration with an unwavering commitment to a deeply flavorful and authentic dining experience. Chef Carlos Sotomayor exhibits a mastery characterized by his eclectic fusion and technical precision, consistently elevating familiar concepts with sophisticated twists. His technical style is defined by an intuitive blending of diverse culinary traditions, from his formative years in modern Spanish dining with the el Willy Group to his current focus on Japanese cuisine where "charcoal cooking takes center stage" at High Yaki. He emphasizes foundational culinary skills, valuing discipline and perfect cuts, yet pushes boundaries with unexpected pairings. His approach to flavor prioritizes "bold yet approachable" profiles, ensuring dishes resonate with a broad audience while delivering an impactful experience. Plating, though considered important, is strictly subservient to taste; his artistry lies in crafting visually appealing dishes that first and foremost deliver complex, balanced flavors. Luxury ingredients are frequently employed, but always with purpose and thoughtful integration. Among his most distinctive offerings, particularly from his acclaimed work at High Yaki, are: * Snow Crabhead Stone Pot Rice: A luxurious, comforting signature dish that exemplifies his skill in elevating traditional Japanese fare. * "Biantai" Sushi: Featuring scallop, chutoro, and truffle atop a paper-thin cracker, it demonstrates intricate layering, textural contrast, and a sophisticated blend of premium ingredients. * Tuna Three Ways: A presentation of ōtoro, chūtoro, and akami, accompanied by horseradish cream and preserved yuzu, showcasing his ability to highlight the nuances of a single ingredient through varied preparation and thoughtful complements. * Octopus with Seaweed Hollandaise: A prime example of his daring yet successful fusion, marrying classic French technique with Japanese ingredients to create an unexpectedly harmonious flavor profile. * WAGYU Sando: An elevated take on comfort food, featuring milk toast and truffled aioli, embodying his ability to refine familiar dishes into luxurious bites.

Career

• Cook at Snake River Lodge, Jackson Hole, Wyoming, US
• Cook at Teton Mountain Lodge, Jackson Hole, Wyoming, US
• Sous Chef at el Efante (el Willy Group), Shanghai, China
• Head Chef at el Efante (el Willy Group), Shanghai, China
• Chef at Ekekko, Shanghai, China
• Consultant Chef at Various Restaurants, Shenzhen, China
• Consultant Chef at Various Restaurants, Chengdu, China
• Executive Chef at High Yaki, Shanghai, China
• Executive Chef at High Yaki The Sea, Shanghai, China
• Executive Chef and Consultant Chef at Pony Up, Shanghai, China
• Executive Chef and Consultant Chef at Cages, Shanghai, China
• Executive Chef and Consultant Chef at Sober Company, Shanghai, China

Mentored by Willy Trullas Moreno.