Braulio Alvarado Díaz is a culinary professional and graduate of Le Cordon Bleu Peru, where he earned a technical degree in Gastronomy and Culinary Arts in 2018.
He has gained valuable experience in the United States through an internship at Grand Hyatt DFW Airport and the Trainee Program at Waldorf Astoria Park City, working alongside chefs in a luxury hospitality environment. His background also includes time at Hard Rock Hotel & Casino Lake Tahoe and Aquarius Hotel Casino & Resort in Laughlin, as well as professional pastry production.
Braulio currently serves as Sous Chef at Killa Nikkei in Salt Lake City, where he helps lead kitchen operations and contributes to the development and execution of the restaurant’s Peruvian-Japanese cuisine.