Required Years of Experience
2 years
Job Details
+3 Stars NY Times "I’m not sure Mr. Ramirez knows yet how good the food at Llama San is." - Pete Wells
+3 Star Eater "Llama San Propels Japanese-Peruvian Cuisine to Essential New York Dining"-Ryan Sutton
+Grub Street and Eater Restaurant of the Year 2019
Chef Erik Ramirez and Operating Partner Juan Correa, offer a new and unique take on Nikkei Cuisine.
Nikkei food can be best be described as a marriage of 2 different cultures that shared the flavors and practices harmoniously with the same sense of respect for their ingredients and sense of care for the perfect balance of flavors. The balance of power allowed for adaptation to transform into dynamism, opposites attracted and complimented each other. Creating a new style of food called Nikkei.
Llama San broadens the awareness of the impact that different cultures have had on Peruvian cuisine showing how three cultures can be fused into one fantastic experience. Japan, Peru, and New York.
Our beverage program is centered around pisco, sake, Japanese whisky, shochu and coastal wines from around the world, with the objective of subtly complementing food rather than overpower it.
Compensation Details
Compensation: Hourly ($20.00 - $24.00)
Required Skills
Nikkei Cuisine
Japanese Peruvian Cuisine
New York Times 3 Star Restaurant Standards
Eater 3 Star Restaurant Standards
Restaurant of the Year Standards
Menu Development
Culinary Creativity
Ingredient Sourcing
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1 Employee Recommendation
Part of Llama Group
Peruvian-Japanese (Nikkei) restaurant in the West Village.
+3 Stars NY Times "I’m not sure Mr. Ramirez knows yet how good the food at Llama San is." - Pete Wells
+3 Star Eater "Llama San Propels Japanese-Peruvian Cuisine to Essential New York Dining"-Ryan Sutton
+Grub Street and Eater Restaurant of the Year 2019
Chef Erik Ramirez, Mixologist Lynnette Marrero and Operating Partner Juan Correa, offer a new and unique take on Nikkei Cuisine.
Nikkei food can be best be described as a marriage of 2 different cultures that shared the flavors and practices harmoniously with the same sense of respect for their ingredients and sense of care for the perfect balance of flavors. The balance of power allowed for adaptation to transform into dynamism, opposites attracted and complimented each other. Creating a new style of food called Nikkei.
Llama San broadens the awareness of the impact that different cultures have had on Peruvian cuisine showing how three cultures can be fused into one fantastic experience. Japan, Peru, and New York.
Our beverage program is centered around pisco, sake, Japanese whisky, shochu and coastal wines from around the world, with the objective of subtly complementing food rather than overpower it.
