WASHINGTON, D.C.
How Chef Carlos Delgado Is Redefining Peruvian Cuisine in America
By Eric Barton | June 8, 2025
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AUTHOR BIO: Eric Barton is editor of The Adventurist and has reviewed restaurants for two decades. He splits his time between Miami and Asheville, N.C. Email him here.
When chef Carlos Delgado moved to D.C. from Lima, Peruvian food was just beginning to earn its place on the city’s radar.
Over the past decade, he’s helped define it—first with a long stint under José Andrés at China Chilcano, and now with his own fine-dining temple, Causa, which earned a Michelin star less than a year after opening.
Delgado didn’t just bring causa and ceviche; he brought an entire geography. His tasting menu walks diners through Peru’s coast, Andes, and Amazon with the kind of narrative precision usually reserved for museum exhibits and Herzog documentaries. For that, Michelin named him the 2024 Young Chef Award winner—something the chef says he never expected but hopes to use as fuel for what’s next.
I caught up with Delgado to talk about what it means to build a legacy, where he actually eats on his day off, and what José Andrés would do.
Chef Carlos Delgado
Causa's tasting menu takes diners through Peru's coast, Andes, and Amazon. Why structure it that way?
It was important to me that Causa offer something different from the typical Peruvian restaurants in the U.S., which often focus on “classic” Creole cuisine. I wanted to showcase Peru in a way that hadn't been done here before, offering a glimpse of the country as a traveler might experience it. This restaurant and menu are designed to be an immersive journey through my eyes, as if you, the diner, are traveling and eating your way through Peru.
You're now overseeing the menu at La Vie. How are you balancing that with your work at Causa?
I'm fortunate to have hired an incredibly talented chef de cuisine for La Vie, Aseem Charan. He is instrumental in ensuring La Vie continues to evolve and that its operations run smoothly. I still remain very involved with Causa and run service every night we're open.
Ceviche Nikkei mixto at Causa
You spent six years under José Andrés at China Chilcano. What did you take from that experience?
My six years working with José Andrés taught me how to think like a true restaurateur. I often find myself considering, “What would José do?” in various situations. I greatly valued the opportunity to learn from the operations of all his restaurants, each run at such a high level. This experience guided me to see the industry from a broader perspective.
Whole fish at Causa
Red wine braised short rib at La Vie
You get a rare day off in D.C. Where are you eating, or where do you go to unwind?
You'll likely find me at Service Bar, enjoying the pasta at Red Hen, or sipping on caipirinhas at Bar Caña.
Dessert with macambo at Causa
You've got a Michelin star and the Young Chef Award. What's next—and what do you want your legacy to be?
My hope is for Causa to continue to grow, evolve its offerings, and enhance the overall dining experience. On a personal level, I want to build a better future for my children. And who knows—perhaps a small new restaurant might be on the horizon.
