Our Story

Welcome to Pisco Rotisserie & Cevicheria

With its distinct, worldly flavors, Peru has risen to popularity as the gastronomic capital of the globe. A cuisine comprised of a unique marriage of expat influences drawing heavily from its Chinese, Japanese and Italian inhabitants, a resurgence in this Novoandina-style of cooking has emerged—a modern take on indigenous food preparation utilized by many of the world’s top restaurants. A concept formerly foreign to the San Diego dining landscape, Chef Piqueras’ indoor-outdoor eatery boasts a menu influenced by Peru’s indigenous agriculture, ingredients, and ancient cooking techniques alongside San Diego’s largest selection of Pisco cocktails.

Buen proveho!

About Chef Emmanuel Piqueras

Pisco Rotisserie & Cevicheria serves as a West Coast welcome for Executive Chef/Partner Emmanuel Piqueras, who hails most recently from New York City as the host and co-producer of Sabor y Fusion, a popular Peruvian cooking show on Latin America’s largest international cable network. Born in Lima to a prominent Peruvian family—his mother was Lima’s first elected female mayor—Piqueras began his professional career in 1994 at the young age of 22 working with influential chef Don Cucho La Rosa at his Lima Restaurant, Pantagruel.

Upon graduating from Lima’s Le Cordon Bleu in 1999, Piqueras moved to Spain to train alongside one of the great masters of New Basque cuisine, Chef Juan Mari Arzak, at his San Sebastian culinary mecca, Arzak (Michelin Guide Three Stars; World’s 50 Best Restaurants). In 2003, Piqueras began traveling the U.S. by way of Peruvian cuisine, where he would go on to lead the kitchens as Executive Chef of Andina (Portland, OR), Mixtura (Seattle, WA), Limon (San Francisco, CA), and Panca (New York City, NY) among others. As Peru’s culinary ambassador to the United States and Canada through Promperú, Piqueras has had the honor of cooking for several celebrities and dignitaries, including former U.S. President Jimmy Carter, the First Lady of Peru as well as the Queen of Spain.

About Restaurateur Sami Ladeki

Thirty years ago Sami Ladeki relocated to Southern California to open his first Sammy’s Woodfired Pizza in La Jolla. Today, Ladeki is the largest independent restaurant owner in San Diego, and owns 20 restaurants between the San Diego area, Las Vegas Valley, Los Angeles, Palm Desert and Sacramento.  

Following a passion and natural aptitude for the hospitality industry, Ladeki attended the College of Hotel and Restaurant Management near Munich, Germany. After graduation, he spent a year at London’s Westbury Hotel and was then recruited by the Sonesta resort chain, which assigned him to the Royal Sonesta Hotel in New Orleans’ French Quarter. After nearly a decade, Ladeki joined Caesars Palace in Las Vegas to work as Food & Beverage Manager.  After Las Vegas, he subsequently took on those responsibilities at the world-renowned Princess Hotel in Bermuda.

Ladeki is a philanthropic leader and a recipient of the prestigious Headliner Award, presented by the San Diego Press Club for recognition of outstanding achievement in the community. In July 2014, Ladeki was named “Restaurateur of the Year” by the California Restaurant Association’s San Diego chapter. 

“Food is like fashion,” Ladeki says. “You shouldn’t sit still or you might find yourself out of style.” Ladeki is constantly innovating and was the first to introduce San Diegans to the joy of pizza cooked in a wood-burning oven. The concept was an instant success and Sammy’s continues to grow throughout California and Nevada. This innovative spirit led him to Pisco Rotisserie & Cevicheria where he is again introducing a new cuisine to San Diegans.