EXECUTIVE CHEF

Eddie Castro joins the team at Kuuru as
Executive Chef having spent the last 15
years working within Nikkei Restaurant
brands in Latin America, Peru, Brazil,
Chile, Argentina, and Los Angeles.

As a 7-yearold he was already sautéing at the wok and learning to cook by himself.

Eddie loves using traditional Peruvian smoking
techniques to bring a unique flavour to
meat, fish and vegetables, and looks
forward to introducing modern Nikkei
food to Saudi Arabia.

ITAMAE EXECUTIVE CHEF

Kenji Sarco Higa joins the team to run
the sushi and raw bar. He joins us from
Osaka Restaurant Group where he was the
Itamea Chef in Lima and most recently
in Paraguay.

Kenji was born in Japan to a Japanese
mother and Peruvian father so has been
heavily influenced throughout his life
by the merging of these two unique
cultures. He specialises in creating
dishes that combine the simplicity and
precision of Japanese cooking techniques
with unique Peruvian ingredients.

ITAMAE CHEF

Dana Almaddah is a Saudi chef who started her working life in finance before being drawn into the culinary word. 

She has fond memories of her childhood spent in the kitchen preparing and serving food for her family.

These memories  fostered her passion, led her to graduate from Le Cordon Bleu in London and become a chef. To her, eating is necessary, but cooking is an art. Dana draws inspiration from art, music and nature.

REST. GENERAL MANAGER

Originally from Italy, Marco has spent
the last 5 years in London leading
the service and hospitality of M
Restaurants, Gaucho Restaurant and Maze
Grill for Gordon Ramsay.

At Kuuru, Marco will lead the service
team to provide a playful, theatrical,
interactive, and memorable service.