Restaurateur Edinho Hayashida ('27, master's in hospitality management) reflects on growing Doomo Saltado into one of Peru’s top grilled dining brands, blending family tradition with modern leadership. A former Honda executive, Hayashida left the corporate world to expand the lomo saltado (traditional Peruvian beef stir fry) restaurant he has led for a decade. Now pursuing his graduate degree at CPP while managing a 150-person team, he describes Peruvians as “like a lomo saltado — a rich mix, fiery, full of energy,” capturing both the dish’s cultural pride and global appeal. Doomo Saltado was named Certified Angus Beef’s International Independent Restaurant of the Year, and in a recent interview with Gestión, Peru’s leading business newspaper, Hayashida shared the brand’s bold plans for expansion.

This article was originally published by Perú 21 on March 10, 2026. (Article in Spanish)