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LOCAL Monday 17 March 2025

Chef David Lizano Sarmiento brings a new flare to Caya House!

delicious food. She encour- a Maggi seasoning sauce
aged him to pursue his culi- vinaigrette
nary dreams, and he hasn't
looked back. Join Caya on their new ad-
David's culinary journey venture!
took him to Nova Escuela Make your reservation at
and Cenfotur in Lima, +297-6993982 or reserva-
where he refined his skills tions@caya.aw. Caya
and deepened his under- Get a taste of what Chef House is located at J.E.
standing of Peruvian cui- David has to offer Irausquin Blvd 372, Noord,
sine. He had the privilege of Caya House is excited and Aruba and is open Mon-
working at Madam Tusan, proud to present some Ca- days through Sundays, 5:30
a restaurant by the inter- ribbean Nikkei dishes on pm – 11:00 pm.
nationally acclaimed Chef their new menu with the
Gaston Acurio, a true inspi- collaboration of Chef Da- About Caya House
ration in the culinary world. vid on March 17. Here’s a Founded in 2022, Caya
This experience instilled in small preview of what Chef House is built upon the
him a commitment to qual- David offers his guests: foundation of a beautifully
ity and innovation. restored Aruban Cunucu
Prior to joining the Caya Beef Tataki Chino Latino House. Our goal was to
team, David led the kitch- Potato and beets salad preserve the essence of tra-
ens of two popular local served with marinated ditional architecture while
restaurants as Executive tenderloin, pickled onions, creating a space where the
Chef. piccalilli mayo, fried onions, rich flavors of Latin America
cilantro, cherry tomatoes, and the Caribbean could
cucumbers, avocado and be celebrated.q
(Oranjestad)—Caya House is adding a new member
to the family: Chef David Lizano Sarmiento! Born and
bred in Peru, Chef David’s passion for the culinary
arts started from a very young age and inspired him
to work with some of the greats. Now, he's excited to
bring his expertise and passion to Caya!

For David, cooking isn't just a career; it's a passion
rooted in family and tradition. Growing up in Peru,
he began cooking to help his parents, but it was his
mother who recognized his innate talent for creating

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