Rafael Casin

At a Glance Rafael Casin’s work sits between operations and the pass: Corporate Head of F&B and chef at Inkaterra. That dual remit matters, because it asks for consistency, timing, and a kitchen that can answer to international guests without flattening local character. Before Inkaterra, he was executive chef at JW Marriott Lima, where the same standards of precision and hospitality continued to define the line of work. He notes that the craft sharpened early in London and Italy, two formative settings in his record. In practice, his view of service is straightforward: travelers arrive with different histories and expectations, and the kitchen’s job is to meet that range while showing the breadth of local products and gastronomy.

Signature

Earth to Table is one of Rafael Casin’s signature dishes, and the name signals the method: ingredients first, with seasonality and place carrying the plate. The dish reflects a style that keeps the distance short between landscape and service, relying on careful technique without overcomplicating what the product already offers.

In Their Words “It is true that we receive travellers from all over the world, a fact that represents for us a huge challenge and also an opportunity to show the richness and variety of our products and gastronomy to such diverse palates.” For Rafael Casin, the line points to the core operational reality of the kitchen: service for international guests demands range, consistency, and the ability to present local food with enough clarity that it reads across different palates. The challenge is not abstract. It is built into every meal, where the kitchen has to translate place without sanding it down. “Our major challenge is to use seasonal products with the same rhythm, elaborating recipes and plates that use a large number of these unique and varied ingredients, in view of the delight of our savvy guests.” This is a seasonal kitchen defined by pacing. The products set the rhythm, and the recipes and plates are built to keep time with them. For Rafael Casin, the task is to work that abundance into dishes that remain legible to informed guests, holding seasonality and variety in the same frame without losing discipline.