Meet Our Chefs
Victor Tenias Padrón
Born in Merida, Venezuela, Victor holds a Masters in Cuisine from Le Cordon Bleu (where he was also a teacher). He is a certified Le Cordon Bleu sommelier and has reached the finals of the Peruvian Sommelier of the Year competition in 2018.
He has worked in some of the best restaurants in the world, including Taller in Copenhagen, Denmark and Maido in Lima, Peru.
Victor has gained experience in a number of countries including Venezuela, United States, Trinidad & Tobago, Brazil, Ecuador and of course Guyana.
Andel Knutt
Andell Knutt us a culinary aficionado, consultant, and Professor in Food Science and Culinary Arts. With over a decade of dedicated mastery in the field, his experience is invaluable. His journey has been shaped by the rich traditions of French and Italian cuisines, emphasizing the importance of consistency and precision in achieving culinary greatness. These cuisines have taught him to create exquisite dishes from simple ingredients, elevating the dining experience to an art form.
Julia Conway
Julia is a graduate in Pastry Making from the Carnegie’s School of Home Economics and has a passion for cuisine. She has worked in local kitchens to learn and master her craft but that wasn’t enough. In 2020, she began training to be a sushi chef and since then has made and sold thousands of sushi dishes, leaving customers asking for more. Being a master of most, Conway believes that, “It’s not just cooking; ensuring that the customers are always satisfied is what matters the most”.
Yakubu Abala
Yakubu Abala is a seasoned culinary professional. Born in Sokoto State, Nigeria and with roots in Borno State, his journey began in his mother’s kitchen and evolved into a BSc in Culinary Arts, and an MD from Texila American University. With a passion for hospitality, Yakubu honed his skills across the Caribbean, including stints in Barbados and St. Vincent. His tenure at Hard Rock Cafe Guyana further enriched his expertise, solidifying his status as a versatile and experienced chef.
Mark Melville
Mark started his culinary journey as a talented cook in the catering industry, bringing delicious and innovative dishes to private events across Guyana. After establishing a successful career in the catering business, he made the leap to the world of fine dining, bringing his passion for cooking and creativity to high-end restaurants. His experience and versatility as a chef, coupled with his customer-centric approach, have earned him a reputation for excellence in the culinary field.
Julia Conway
Julia is a graduate in Pastry Making from the Carnegie’s School of Home Economics and has a passion for cuisine. She has worked in local kitchens to learn and master her craft but that wasn’t enough. In 2020, she began training to be a sushi chef and since then has made and sold thousands of sushi dishes, leaving customers asking for more. Being a master of most, Conway believes that, “It’s not just cooking; ensuring that the customers are always satisfied is what matters the most”.
Contact Our Chefs
If you have any questions or comments, please send us an email to speak to the chefs directly.
Reservations
Dining at Nikkei Guyana is by reservation only.
Please select a date & time for your party below.
Should your plans change, you can cancel your reservation at any time. However. we request that you do so at least 24-hours in advance so that we can plan accordingly.
