In this episode of flavors unknown, we had the pleasure of speaking with Chef Nando Chang at Itamae, a Nikkei-style restaurant in Miami's Design District. Chef Nando shared with us his unique culinary background and his passion for Nikkei cuisine, which combines Japanese and Peruvian flavors.
Growing up in Peru, Chef Nando was exposed to a rich tapestry of flavors and aromas that influenced his approach to cooking. He shares with us the dishes that remind him of his childhood and the most influential person in his career. He also explains how he defines Peruvian cuisine and the top three must-try Peruvian and Nikkei dishes. At Itamae, Chef Nando works alongside his sister and father, and we got an insight into how they work together and their individual areas of focus.
Listen to my conversation with chef Nando Chang on Apple Podcast here!
Listen to my conversation with chef Nando Chang on Spotify here!
What you'll learn from chef Nando Chang at Itamae
- The smells that remind chef Nand Chang of his childhood 4:21
- The flavors of Peru 5:21
- Chef Nando Chang's young love for spicy food 6:13
- The rich cultural diversity of Peruvian food 7:52
- How African culture shaped Peruvian cuisine 8:53
- One of his favorite Peruvian dishes 12:18
- Chef Nando Chang's favorite type of ceviche and how it’s made 13:29
- The shellfish he loves the most, only found in northern Peru 15:07
- His recipe for Leche de tigre 15:59
- How he describes the food at Itamae 18:39
- The unusual ingredients he adds for acidity to scallop nigiri 20:53
- Why Itamae doesn't serve meat 21:38
- How Miami food fits into his dishes 22:49
- Traveling with the “contraband queen” 25:56
- How Itamae has become a family affair 26:57
- The best chef in the family 27:38
- How his father experienced restaurant culture as an immigrant 30:37
- The one emotion that drives his creative process 33:27
- How the blend of cultures is sometimes received by guests at Itamae 35:03
- The next evolution of his food 36:32
- Why he’s glad he choose food of a career in music 37:38
- His rules for making ceviche 40:58
- Where to eat in Miami 45:14
- His guilty pleasure food 45:44
- The cookbooks he finds inspiration 46:11
- Kitchen pet peeves 46:45
- His must-have condiments 47:07
I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with the chefs in Miami
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Masako Morishita, Carlo Lamagna, and Fermín Nuñez.
Conversation with pastry chef Antonio Bachour
Links to most downloaded episodes (click on any picture to listen to the episode)
