Eyes fixed, jaws locked, ears tantalized. Like a conductor addressing a band before a big concert or a captain instructing his crew before battle, Misha sets the pace before every performance.
To hear his story is to follow a narrative of a dreamer who didn’t let success and recognition deter him from his ultimate desire: his own restaurant.
A Peruvian cook from Japanese descent Mitsuharu Tsumura, or simply ‘Misha,’ is both an artist and a visionary. After graduating in culinary arts from the Johnson & Wales University in Rhode Island, he traveled to Osaka, Japan, to immerse himself in the local food and culture. After working in several restaurants specializing in everything from sushi to Izakaya (type of entry), he came back to Peru to lead the Foods and Beverage department in one of the world’s most renowned hotel chains: Sheraton Hotels.
At the age of 26 he was given an opportunity most of us would only dream of at that age. Management chose him to participate in a paid training session to become General Manager of the hotel chain. This was a very prestigious opportunity, considering each location only nominates one individual to participate in the training.
_(Photo: AmaraPhotos)_
Misha was faced with a tough decision. He had originally accepted the job as Food and Beverage manager because he considered it important to learn all the other aspects of running a restaurant, not just the kitchen. His idea had always been to learn those vital skills, save money and leave after a year. One turned into two, then eventually three; each year the decision became more difficult. He reached a comfort level very quickly, earning more and working less. As Misha put it: “Fear is what kept me from taking a decision sooner.”
Accepting the nomination, however, would mean giving up his kitchen duties and, most likely, exchanging his chef’s uniform for a suit and tie – something Misha couldn’t consent to.
With a little push from his dad, a constant source of wisdom for Misha, he finally decided to take the leap to follow his dream.
Much to the delight of our pallets, Maido was born. More than a restaurant, a laboratory of Peruvian and Nikkei avant-garde creations. A wonderful vision never too ambitious to materialize.
_(Photo: AmaraPhotos)_
Years have passed, awards and recognition continue to stack high (including the recent ranking of Maido as “2nd Best Restaurant in Latin America”:http://www.peruthisweek.com/news-latams-50-best-restaurants-list-110530), but Misha admits the greatest source of satisfaction is still the same: “What I enjoy most is seeing the people’s reactions after every bite. Being able to appreciate they’re facial transformation, from apprehension to utter pleasure, as they savor every dish.”
As our conversation was coming to an end, I couldn’t help but ask Misha if he had any tip or advice for a young entrepreneur on the fence about continuing with their job or pursuing that long overdue project. “Follow your dreams, life is too short for you not to give them a try,” he simply responded. The skilled cook’s biggest fear was to go through life wishing he had done things differently.
As risky as it may seem to take the first step, the renowned chef’s logic is sound. “If what you are pursuing is truly your dream, chances are it is something you love doing, and if you love doing it, you’ll be good at it and success will follow.”
In the end Misha bid on himself. Was it easy? No. Did he always know what path to take? No. Was it worth it? Absolutely.
After being included in the World’s 50 Best Restaurants last year, and awarded Highest Climber this year, pressure is on. But like all challenges before, Misha will continue to rise to the occasion. Rehearsing with his band before the start of every performance to guarantee perfection.
_Read our_ “_Restaurant review of Maido here_”:http://www.peruthisweek.com/food-restaurant-review-maido-110509.
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