Luis was born in Lima, Peru, and grew up in a culturally rich environment with an Italian mother and a Peruvian father. His journey into the international scene began in Switzerland, where he spent 20 formative years and acquired Swiss citizenship. This European Alps influence instilled in him a sense of precision and sophistication that would later define his culinary style.
Following this, he spent another five years in remote towns in inland China, untouched by Western influences. Living in these less-traveled areas, which he described as “no-name towns in the middle of nowhere,” allowed Luis to fully immerse himself in Chinese culture, gaining profound insights into its traditions, culinary techniques, and unique ingredients. He loved China and respected the country tremendously.
After China, Luis spent five transformative years in Saigon, Vietnam. There, he expanded his expertise in Asian cuisine, particularly through street food, which offered unparalleled learning experiences. Luis and his partner, Lana, devoted countless hours to embracing local life by moving from a high-end compound to a traditional Vietnamese building where no foreigners lived, enriching their understanding of Vietnamese culture, behavior, and cooking methods.
Throughout his journeys to over 60 countries across five continents, Luis cultivated a global vision and connection to the culinary world. He became captivated by diverse techniques, unique flavors, and exotic ingredients found in both high-end dining and vibrant street markets.
While his heart was drawn to the culinary world, Luis’s professional life flourished in finance, where he advanced from an executive at a Swiss bank to the CEO of an international investment company. However, at the age of 50, inspired by a longstanding dream shared with his mother—who was a chef before her passing in 2016—Luis decided to leave the finance world behind to pursue his passion for cooking. He made the bold decision to open a restaurant, transitioning from managing numbers in finance to skillfully handling a knife in the kitchen.
In 2022, Luis and Chef Lana devoted nearly a year to perfecting their skills in Peruvian cuisine in Lima, Peru. They trained at Estadio, a bustling restaurant featuring over 600 seats and a talented team of over 20 chefs and cooks, owned by his uncle Pochini and his cousin Chef Omar.
Eleven out of ten people ask us, “Why and how did you end up in the small town of Brattleboro?” Let me take you on a journey that led us here, filled with unexpected twists and delightful surprises.
We were ready to open our restaurant in Saigon. A close friend and business partner traveled to Vietnam to explore my bold idea—one that drew skepticism from friends and family. They thought I was crazy for leaving my solid finance career for a dream of becoming a chef—a drastic 180-degree life change.
My partner saw potential but had different ideas. “You don’t speak Vietnamese,” he said. I smiled, replying, “bạn nghĩ vậy à?” meaning “You think so?” After five years there, I knew some words. He suggested, “Your assistant can handle things. Explore opening a restaurant in the U.S. too.
Curious about this opportunity, I asked him, “Where are you living now in the U.S.—not where you lived before, not where you want to live, and definitely not where your friends live?” He smiled and replied, “I’m in Boston.”
My journey took a pivotal turn when I flew to Boston while Chef Lana departed to Lima for her training. After a grueling 25-hour flight, I finally landed at Logan Airport, filled with excitement and anticipation. My partner was there to pick me up, and I couldn’t contain my enthusiasm. “Take me to the location of the potential restaurant!” I exclaimed, eager to see our new adventure unfold in Boston.
As we drove, my partner pointed out landmarks like MIT and Harvard University. I nodded politely, asking, “That’s nice, but where’s the restaurant?” He replied, “It’s a little to the north,” all the while distracting me with chatter about traffic and other diversions, ensuring I wouldn’t realize where we were headed. After what felt like an eternity, we finally arrived in Brattleboro, over 2.5 hours later.
I stepped out of the car in shock. The first thing I did was Google the population: 8,000—maybe 12,000 at most. Meanwhile, Saigon thrummed with a vibrant population of 14 million. I thought, “No way, this is a ghost town! I’m going back tomorrow!”
Despite my initial thoughts, I decided to stay for a few months and give it a chance. As I navigated Zoom calls and dealt with my ongoing business plans in Vietnam, I began to explore Brattleboro and its surroundings.
“You mentioned you have a house for me to stay in, right?” I asked my partner. “Of course!” he replied, “It’s a big house, and the neighbors are calm and quiet—not like the fast-paced life in Saigon.” In the building where we lived, neighbors kept their doors open most of the day, creating a lot of noise as part of their culture, which I love and respect a lot.
What I didn’t expect was for the house to be in the middle of nowhere—35 minutes from the nearest mountain, with no internet along the road. It was completely isolated, surrounded by woods with no houses in sight. However, he was right; neighbors wouldn’t bother me, as there were “none at all.” Ha! The town’s name was Halifax.
I struggled to sleep for months, haunted by bizarre sounds that echoed in the night. A fear gripped me, with thoughts of someone potentially kidnapping me running through my mind. And don’t even mention the basement—I dreaded going downstairs, wondering what could be lurking down there! Coyotes and deer roamed the landscape—wildlife that only added to my growing anxiety. To be honest, I was terrified. Ironically, I now love the place, the house, and the town—but definitely not the basement! Ha!
Then, when I thought things couldn’t get more challenging, winter and mud season arrived. My electric Kia, which I had initially thought would be a convenient car, ended up stuck in the mud and abandoned on the roadside for nearly two months. There was simply no way to retrieve it.
As if that weren’t enough, the electricity in the house often went out repeatedly. I vividly remember the first time it happened: I was in the shower with shampoo in my hair when the power cut out, leaving me without water or any means to rinse off. Picture me standing there, shampooed and stranded, with no car and no internet. What an unforgettable experience! I started contemplating a return to Saigon.
While navigating these challenges, I traveled back and forth to Switzerland to see my son, Theo, gather some belongings, and to Lima for training. One day, as I was driving back to Halifax, I caught sight of a stunning lake surrounded by birds, nature, trees, and falling leaves. That breathtaking view struck a chord deep within me. In that moment, Vermont captivated me, and I immediately thought, “Why not? Let’s give Brattleboro and Amaru an opportunity.” That’s when I decided to open the restaurant here.
I opted to start with a small kitchen window inside the Vermont Marketplace. You might ask, “Why that route?” Many would immediately think it was to see if people liked my food. But for me, it was about something deeper. It was to test if I could adapt to living here for at least a year. However, the main reason was to connect with the community. By working at the kitchen window, I had the chance to meet customers, share my story, and let them see who was behind each dish. It was an opportunity to help them understand my culture while building a network through word of mouth.
Ultimately, I envisioned my dream of opening a cozy restaurant with eight to ten tables, white tablecloths, red wine, champagne, and candles. When that day arrived, I wanted people to know Amaru and, more importantly, to know Chef Luis. This felt like a brilliant way to secure baby steps toward our goal.
Just four months after opening Amaru, we were thrilled to be named the Best Ethnic Restaurant of 2024 in Brattleboro. This achievement took us by surprise. As Chef Luis, I started writing articles about health and sharing recipes that highlight our commitment to authentic cuisine, twice a month for the food section of the Reformer. Amaru also featured in a display at the Guilford Welcome Center, showcasing our vibrant flavors.
I expanded my reach by writing for VM and Vermont Country Magazine about health and gourmet dishes. Additionally, we forged a partnership with Brattleboro Community TV to launch cooking shows in 2025, allowing us to connect even more with our audience and share our passion.
Our restaurant quickly garnered five-star reviews on Google, and word about Amaru spread like wildfire. Many locals began sharing their experiences and stories about our dishes, creating a strong sense of community around our mission. In just four months, we took pride in the impact we made—not only through our food but also in contributing to the local community by helping people discover a new way to enjoy healthy, gourmet dining.
With this foundation, we looked forward to continuing our journey and making a lasting impact on Brattleboro’s culinary scene.
As we look to the future, one thing is certain: we will continue to do what we do best—wielding our knives in the kitchen, igniting our passion for cooking, and infusing everything we create with our secret ingredient: “a pinch of love.”
I am excited to announce our collaboration with Rail & River, where Chef Lana will serve as the head chef while I contribute on a part-time basis. This collaboration not only enhances our culinary skills but also allows us to create even more exciting dishes for our community, helping the industry as a whole. It’s what I call a win-win-win scenario.
After Rail & River opens, Amaru Gourmet will continue to operate from 5 to 9 PM.
In conclusion, I extend my deepest and most heartfelt gratitude to everyone who has supported us on this incredible journey. Words cannot fully capture the depth of our thanks. To all who have visited us, to our suppliers, collaborators, and partners, to our cherished friends and family, to my father, and in heaven, my mother, and most importantly, to YOU, our valued clients—without you, we would not be where we are today. And where we are today is a place in Vermont that we proudly call home.
