In a city of shifting skylines and restless ambition, ISSEI stands quietly elegant—its menu precise, its energy composed. At its helm is a chef whose journey began thousands of miles away, in the coastal kitchens of Peru. Chef Luisa Serna Del Rosario doesn’t shout her presence; she lets her food speak with clarity, confidence, and respect.

Trained under Peru’s culinary legend Gastón Acurio at the Pachacutec Culinary School, Luisa’s foundation is grounded in rigor and pride. Her next leap—a coveted internship at the two-Michelin-starred Devero in Milan—did more than sharpen her knife skills; it expanded her worldview. “That experience marked me deeply,” she recalls. “It shaped my discipline and precision. It helped me see what excellence truly means.”

Since then, her passport has been stamped by kitchens across Chile, Qatar, Montenegro, and Italy before arriving in the UAE. With each stop, she collected more than recipes. She absorbed cultures, absorbed contradictions—and carried one constant: Peru.

Now as Head Chef at ISSEI in Dubai, Luisa curates a menu that embodies the spirit of Nikkei cuisine—a nuanced fusion of Japanese technique and Peruvian soul. “It’s not just fusion for the sake of it,” she explains. “It’s thoughtful, honest food with a story.” And the story she tells begins with the ingredient.

Ceviche is her compass. Its acid, purity, and balance form a philosophical base. “I start with the product,” she says. “Then I think: how do I honor this, not overwhelm it?” The result is food that is restrained yet expressive, clean yet layered. Dishes like pulpo grill and arroz con leche aren’t just plated, they’re composed.

In a male-dominated industry, her path hasn’t been without resistance. “You constantly have to prove yourself,” she says. “But I’ve learned to lead through values: dedication, consistency, and character.” In her kitchen, respect isn’t a buzzword. It’s a daily discipline—from the treatment of ingredients to the mentoring of her diverse team.

Health and sustainability are not afterthoughts either. They’re built into her process, with local produce prioritized and wellness considered at every stage. “We work closely with our suppliers,” she says. “Freshness isn’t just about taste. It’s about integrity.”

Representing Peru on a global stage is not just a personal triumph—it’s a shared mission. “A chef once said, ‘All Peruvian chefs work for one big company: Peru.’ I believe that. Every dish I serve carries a part of home.”

There was a time in northern Peru when a young Luisa crafted a regional ceviche that would win her that life-changing internship in Italy. That dish, simple, fierce, unforgettable was her beginning. Her compass. Her rebellion. Today, it still sits at the heart of who she is.

As for what’s next? She smiles: “The dream is to open something of my own. A place that fully reflects my story.” Until then, she continues her quiet revolution in a corner of Dubai, one that blends continents, cultures, and craft. One plate at a time.