Erik Ramirez and the Llama Legacy: New York’s Bold Taste of Modern Peruvian Cuisine

Introduction: From Passion to Culinary Powerhouse

In a city as fast-paced and food-obsessed as New York, few chefs manage to carve out a distinct identity the way Erik Ramirez has. The Brooklyn-based chef is at the helm of a growing empire centered around modern Peruvian cuisine—an exciting, underrepresented corner of the culinary world that Ramirez has helped thrust into the spotlight.

Ramirez's story is not just about cooking great food; it’s about cultural storytelling, creative reinvention, and building a restaurant group that feels both deeply rooted and globally ambitious. What started as a single vision with the opening of Llama Inn in Williamsburg has since evolved into a broader movement—with offshoots like Llama San in the West Village, a European expansion in Madrid, and a brand-new project brewing at Hudson Yards’ The Spiral, set to offer a vibrant take on Peruvian-Japanese cuisine.

The Story Behind the Concept

The Llama brand was born out of a desire to bridge personal heritage with professional mastery. Ramirez, a Peruvian-American chef who previously trained in some of the most competitive kitchens in the U.S., saw a gap in New York’s food scene. While Latin American cuisines had a presence, Peruvian food in its modern form was still largely missing.

His goal? To reintroduce diners to the incredible complexity and diversity of Peru’s culinary landscape—but with a contemporary, ingredient-driven approach.

When Llama Inn opened in Williamsburg, it didn’t look or feel like a traditional Peruvian restaurant. With a sleek design, a rooftop bar, and a menu that blended Peruvian staples with New York edge, it made an immediate impression. The name itself—a playful nod to the iconic Andean animal—hinted at the accessible but elevated dining experience within.

A Chef’s Culinary Philosophy

Ramirez’s cooking style is an elegant balance of respect for tradition and modern reinterpretation. Drawing inspiration from Peru’s rich gastronomic history—which includes influences from Indigenous, Spanish, Chinese, and Japanese cuisines—he constructs dishes that feel simultaneously comforting and avant-garde.

At the core of his philosophy is the use of vibrant ingredients like aji amarillo, rocoto, cancha, and huacatay, alongside modern plating and technique. His menus often highlight raw fish preparations, grilled meats, and unexpected flavor combinations—like quinoa with avocado and miso, or duck sausage with potatoes and olives.

But beyond the dishes, Ramirez approaches cuisine as a living dialogue—constantly evolving, open to reinterpretation, and deeply personal. His work is as much about emotion and expression as it is about executing recipes.

Expanding the Brand: Llama San and Global Growth

Following the success of Llama Inn, Ramirez and his team launched Llama San in the West Village—a more intimate and refined experience that explores the concept of Nikkei cuisine, a Japanese-Peruvian culinary fusion born from Japanese immigration to Peru in the early 20th century.

At Llama San, you’ll find delicate sashimi-style dishes, house-fermented ingredients, and minimalist aesthetics that contrast beautifully with the bold flavors. It’s a venue that’s both rooted in identity and pushing the boundaries of what Peruvian dining can look like in a cosmopolitan setting.

Internationally, Ramirez has taken the brand to Madrid, extending the Llama philosophy to European diners and proving that modern Peruvian food resonates far beyond NYC.

Now, with a new restaurant in development at Hudson Yards, Ramirez is preparing to bring an even more ambitious concept to life—one that continues his exploration of Peruvian-Japanese synergy with added urban sophistication.

A Glimpse into the Hudson Yards Project

Set within The Spiral, a futuristic skyscraper in Hudson Yards, the upcoming restaurant promises to be a culmination of Ramirez’s journey thus far. While the name and full details remain under wraps, early indicators suggest a sleek, Nikkei-style dining experience with a panoramic view of the city skyline.

The location itself is symbolic: Hudson Yards is one of New York’s most dynamic developments, known for attracting high-profile chefs and luxury brands. By opening there, Ramirez is signaling his arrival among the upper echelon of global culinary talent.

And yet, despite the upscale setting, the essence remains the same—elevated Peruvian cooking grounded in identity, curiosity, and a love for the unexpected.

Balancing Growth with Groundedness

While Ramirez is now managing multiple restaurants across continents and building out new ventures, he remains deeply connected to his roots—both as a chef and as a father. Juggling the demands of a growing brand with family life, he admits it’s a delicate balance, often feeling like a whirlwind of responsibilities.

Still, he embraces the chaos. It’s a “controlled chaos”, where creative energy meets operational hustle—a state that mirrors the dynamic nature of the restaurant world itself.

His commitment to team development and collaborative culture ensures that each restaurant retains its soul, even as the Llama brand continues to grow. Mentorship and empowerment are pillars of his leadership style, giving rising chefs and staff room to contribute their own voices to the story.

The Llama Identity: More Than a Restaurant

At its core, the Llama brand is about celebrating Peruvian culture in a contemporary way. It’s about honoring flavors, memories, and traditions while embracing the energy of the present. With each new location, Ramirez isn’t just opening another restaurant—he’s building a culinary narrative, one that resonates with diners across generations and geographies.

And as New York continues to evolve as a global food capital, chefs like Ramirez are ensuring that diverse, culturally rich cuisines like Peruvian get the spotlight they deserve—not through gimmicks, but through genuine storytelling and exceptional execution.

Conclusion: The Future Is Bright (and Flavorful)

Erik Ramirez’s rise isn’t just a personal success—it’s a reflection of where modern dining is heading. As diners seek more authentic, globally inspired, and story-driven experiences, restaurants like Llama Inn, Llama San, and the forthcoming Hudson Yards project stand out as beacons of innovation.