The St. Regis Mumbai introduces the latest additions to its culinary team at Koishii, its acclaimed Nikkei dining destination. Peruvian Master Chef Willman Lan Thorne joins as Chef de Cuisine, accompanied by Chef Jesús Caballero as Sous Chef. Together, they bring a combined legacy of over three decades of expertise, passion, and innovation to the city’s vibrant dining scene.
Chef Lan’s 19-year culinary odyssey has taken him to the world’s most vibrant gastronomic destinations, from Lima to Dubai, Cairo, and Panama. A true innovator, he has perfected the art of blending Japanese, Nikkei, Peruvian, and Latin cuisines, earning acclaim at esteemed restaurants like Osaka, Blue Marlin Ibiza, Mezcal, and Noa Nikkei. Now, at The St. Regis Mumbai, Chef Lan continues to weave his culinary magic, crafting dishes that tell stories, evoke emotions, and delight the senses.
Chef Jesús Caballero brings over 16 years of experience, having honed his skills at top-tier restaurants across the globe, including Osaka in Chile, Onze in Dubai and Lebanon, and Ka Lounge in Chile. Chef Caballero’s culinary repertoire is rich and diverse, shaped by his time at Ko Asian Kitchen, Madame Tusan, and Sushi Express in Peru. With a proven record of innovation, menu creation, sushi bar management and staff training, he has gained a reputation for seamlessly blending technique and creativity to deliver extraordinary dining experiences.
The arrival of Chefs Lan and Caballero marks a bold and new culinary chapter for Koishii, promising a refined yet adventurous gastronomic journey for discerning guests. Koishii will continue to embrace its Nikkei identity while the new menu expands to feature broader Latin American flavors, seamlessly blended with Japanese ingredients and techniques.