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I have lived between pots and pans for more than 22 years

foto de biografía de israel laura


I was born to be a cook. I had other jobs, but everything led me to the kitchen, the need itself. I trained in Spain, I worked in Michelin star restaurants. I lived the Spanish avant-garde. After 15 years I returned to Peru. I gave clasees in USIL, UPC and UDEP. I worked in Don Ignacio, La Eñe, Chala and, later, I opened 550. Today I conduct, “Con Sabor a Perú”, on TV Perú, and I direct the kitchen of Kañete, my new restaurant. This is my house, i hope you find it useful, tasty and fun … like me.


Latest posts



Learn how to prepare a delicious meal to share with your loved ones with our chef Israel Laura, you will learn his  secrets.


The best gastronomic intinerary to discover the secrets of Peruvian cuisine in a tasty and fun way through the markets of Lima.


Gastronomic and culinary consulting for restaurants and any kind of businesses that wants to approach new trends.

My anecdotes

comida tradicional de piuracomida tradicional de piura
La chicha de jora y yo
Qué bonito es el Perú por sus paisajes y su sazón. Costa, sierra y selva son una bendición. Yo lo recorro siempre porque estoy convencido de que cuanto más viajemos, cuanto más mundo tengamos y vivamos más experiencias, mejores personas seremos.
Como preparar un Sudado a la italianaComo preparar un Sudado a la italiana
Sudado a la italiana
Vivo enamorado del Mediterráneo. Aunque soy limeño, en sus orillas terminé mi educación, me formé como cocinero y me consolidé como persona...
La democrática papa
Soy peruano, soy papero. Podría decir que mi madre me destetó reemplazando el biberón por una papa sancochada...
israel laura y su anécdota en su restauranteisrael laura y su anécdota en su restaurante
Como en la vida, en la cocina también hay espinas
En una escuela de Japón les preguntaron a los niños de un salón cómo era un pollo. Casi todos respondieron que tenía forma de un puño cerrado más su muñeca ....



"Israel Laura has charisma and flavor. After having lived for 15 years in Catalonia, and having been imbued with the Mediterranean tradition, this Chef born in the Callao decided to turn around and recover the flavors of his childhood."


"The chef finishes the details in his new restaurant that will open soon in the Surquillo district. There he will bring to life his contemporary Peruvian style, which highlights fresh ingredients from the sea, seasonal ingredients and the Peruvian pantry"


"It is always tasty to talk to Israel Laura. But, above all his persistent and consistent way of dealing with Peruvian cuisine, made of technique and tradition, between sips of good pisco ..

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