Raphaël Peruvian Cuisine offers a genuine taste of Peru

Named a CAA/AAA Three Diamond recipient in 2025, Raphaël Peruvian Cuisine is bringing the authentic flavours of Peru to Ottawa’s restaurant scene. 

“One of the things that set us aside from the best Peruvian restaurants around the world, outside of Peru, is the number of skilled Peruvian cooks in our kitchen,” explains Lizardo Becerra, chef-owner of Raphaël Peruvian Cuisine, adding that many of his chefs have worked in top restaurants around the world. “That makes the food very genuine and unique.” 

Last fall, Becerra and his team garnered media attention when they competed at Canada’s Great Kitchen Party in Ottawa. Raphaël Peruvian Cuisine prevailed over Absinthe, Oz Kafe, Gitanes, Katha and Stofa to qualify for the Canadian Culinary Championship 2025.  

At both events, Raphaël Peruvian Cuisine presented the judges with a dish of sockeye salmon escabeche. The salmon was processed by the Gitanyow First Nation—which holds special meaning for Becerra. 

“It was just so touching to see there are people [in Canada] that connect with my own First Nation,” says Becerra. “I come from Peru and consider myself having the blood of Incas or Black slaves from Africa—we have a little bit of everything. 

“To see that Incas share the same hassles as First Nations [people] in this country, I thought, ‘This is it. This [salmon] is a product that we're going to use; it represents our community and the communion of what Peruvian Indigenous and Canadian Indigenous means.’” 

Although Raphaël Peruvian Cuisine did not end up on the podium at the Canadian Culinary Championship 2025, Becerra says the competition’s media coverage raised the restaurant’s profile. 

“I don't think we would have the same success without that opportunity,” he says, noting that a surge of new customers are enjoying the restaurant’s tapas-style menu items, which are inspired by different periods of Peru’s history. “But there’s also a lot of new, higher expectations that we needed to satisfy.” 

Becerra seems poised to rise to the challenge. The youngest of seven children, he grew up in a modest household in Peru and was encouraged to take a traditional career path. 

“They wanted me to be a banker or a doctor,” recalls Becerra of his parents. At 17, while studying global business at university, Becerra decided to sell some home-baked cookies to make a bit of extra money. As sales increased, so did his skills. 

“I started finding the gusto of making things at home, and then I started perfecting traditional Peruvian desserts.”   

Recognizing his talent, two of Becerra’s sisters encouraged him to attend culinary school. 

“They were pretty much my first investors,” reflects Becerra. “My sister came to me and said, ‘We will give you the opportunity to study culinary in one of the best schools in Lima.’” 

After graduating at the top of his class, Becerra began working in the restaurant industry in Lima. He also spent eight months in Italy, working in one—and two-star Michelin restaurants. Then, the ambassador of Peru in Canada contacted Becerra. 

“He offered me to be the chef of the Peruvian embassy in Canada,” says Becerra, adding that it was a pivotal time for Peruvian food. “The gastronomy was starting to grow, evolve, and be shown outside of Peru; there was a boom in Peruvian restaurants in Madrid, Tokyo, and New York. 

“They were not just ambassadors of the political side of things, but also they needed a stronger base into the food representation outside of Peru.” 

After cooking at the embassy for four years, Becerra joined the staff and opened Feast + Revel restaurant in the Andaz Hotel ByWard Market. Working alongside Chef Stephen La Salle, Becerra rose from sous chef to chef de cuisine, often serving high-profile guests. 

“We did the Junos,” he says. “A couple of times, Celine Dion came—we had to prepare food for the whole staff.” 

In 2021, Becerra opened Raphaël Express in the City Centre complex, named after his young son. 

Raphaël Peruvian Cuisine opened on Clarence Street in 2022 and moved to Elgin Street in 2023. Although he’s a long way from his native Peru, Becerra remains steadfastly connected to the country’s food culture. 

“We have a big culture of food; it's very important for us,” he says of Peru. “We grow up with this identity of having the best food in the world.” 

Becerra has his sights set on showcasing Peruvian food at its best.  

“We're working very hard to be recognized as one of the 100 best [restaurants] in Canada,” he says of Raphaël Peruvian Cuisine. “I think we have the potential; we can aspire to get on that list.”