Kao

The cuisine at Kao moves between southern Peru and Southeast Asia, using one to sharpen the other. Kent builds dishes around Andean and regional ingredients, working closely with local producers, then applies techniques and flavour logic he learned abroad, including time spent in Thailand. The result is food that feels bold, but still recognisable: acidity, heat, herbs and fermentation used with control, and plates that respect the product rather than masking it. The menu is designed as a journey, where the unexpected comes from method and pairing, not from gimmicks.

On selected dates, Kao invites chefs from across Peru into its kitchen to create a one-time menu. These collaboration dinners are built around a shared idea, blending each chef’s technique with Kao’s Andean–Thai direction. The point is exchange: new combinations, new ways of handling local produce, and a menu you cannot repeat the next week. If you like following chefs, not trends, these nights are worth planning around.

Kao sits in central Arequipa, a city shaped by sillar stone, strong local food traditions and the presence of its volcanoes. The streets around the restaurant carry that mix of history and daily energy: markets, classic recipes, and a dining culture that takes pride in flavour. It is the right setting for a restaurant that wants to speak globally while staying clearly from here.

Kao started as a tight Thai-focused idea and grew because Arequipa wanted to recognise itself on the plate. That dialogue shaped the restaurant into what it is now: local ingredients and tradition, handled with international technique, and a touch of Southeast Asia that makes the style distinct. Kent describes it simply: Kao is not a concept built for Lima, and it is not a copy of something elsewhere. It only makes sense in Arequipa.