Sergio Nakayoshi

About Sergio Nakayoshi

Chef Sergio Nakayoshi is half Peruvian, half Japanese and fiercely proud of Peruvian cuisine, a fusion of indigenous ingredients cooked with both European and Asian influence. He moved to St. Louis as a child and at 17, began washing dishes at Mango Peruvian. Inspired by Mango’s owner, Jorge Calvo, Nakayoshi decided that cooking was his calling. He recognizes that when St. Louisans walk into Mango in downtown St. Louis, it may be to experience the melting pot of Peruvian food for the first time. “I’m an ambassador of my culture,” he says.

Where I Go Out

Behind the Scenes

Un tamal de pork belly  for
"Un tamal de pork belly for Mother’s Day brunch"
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@bohlenfarms sunchocke
"@bohlenfarms sunchocke parmesan purée walnuts paiche mango chutney."
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Ocopa, fried purple potatoes,
"Ocopa, fried purple potatoes, brown beech mushrooms, peanuts, egg Huacatay ocopa @mangoperu new winter dish"
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At My Venues