St. Regis Mumbai has announced key appointments to its culinary team at Koishii, its renowned Nikkei dining destination. Joining the restaurant are Peruvian master chef Willman Lan Thorne as Chef de Cuisine and Chef Jesús Caballero as Sous Chef, bringing with them a combined legacy of over 30 years in global gastronomy.

A Fusion of Cultures & Culinary Expertise

With a remarkable 19-year career, Chef Willman Lan Thorne has mastered the art of blending Japanese, Nikkei, Peruvian, and Latin cuisines. His culinary journey has taken him across Lima, Dubai, Cairo, and Panama, refining his craft at prestigious establishments like Osaka, Blue Marlin Ibiza, Mezcal, and Noa Nikkei. Now, at Koishii, Chef Lan is set to create dishes that tell stories, evoke emotions, and redefine Nikkei cuisine in Mumbai.

Bringing over 16 years of experience, Chef Jesús Caballero has honed his skills at Osaka in Chile, Onze in Dubai and Lebanon, and Ka Lounge in Chile. His expertise spans menu innovation, sushi bar management, and staff training, with an ability to seamlessly blend technique and creativity. His culinary repertoire includes notable stints at Ko Asian Kitchen, Madame Tusan, and Sushi Express in Peru, making him a valuable addition to Koishii’s kitchen.

A New Chapter for Koishii

The arrival of Chefs Lan and Caballero marks an exciting culinary evolution for Koishii. While staying true to its Nikkei identity, the restaurant will now offer broader Latin American flavors, seamlessly integrated with Japanese ingredients and techniques.

“Koishii has always been a space where flavors meet artistry. With Chefs Lan and Caballero at the helm, we look forward to elevating our dining experience, offering guests a refined yet adventurous gastronomic journey,” stated a hotel release.

With culinary innovation at its core, Koishii at St. Regis Mumbai is set to captivate discerning palates with a bold new menu, redefining luxury dining in the city.