Ricardo Valverde is a Peruvian-born chef based in Vancouver, known for his modern interpretation of seafood and Peruvian cuisine that blends precision with bold flavours. He is the owner and creative culinary force behind SUYO and UCHU. With a background shaped by working in some of the most respected kitchens in Vancouver, Valverde has developed a style all his own that showcases Peruvian culture as well as West Coast seafood. His approach focuses on simplicity, product integrity, and emotional connection through food. Over the years, he has built a reputation for consistency, innovation, and leadership in the kitchen, guiding teams that value discipline and creativity equally. Valverde is also passionate about mentoring young chefs and promoting Peruvian culture through collaborative events and seasonal menus that reflect his evolving culinary philosophy. We spoke with Valverde to learn more about his influences, his inspiration, and what he loves most about Vancouver.
What first inspired you to become a chef, and how has your journey led you to Vancouver?
I have always been fascinated by the exchange of food for money—it’s something that intrigued me from a very young age. At 17, I got my first job in a kitchen as a dishwasher and few weeks later a line cook, and I immediately fell in love with the environment. I was drawn to the line, the energy and sounds of a busy service, and the controlled chaos that defines a kitchen. Most importantly, I was inspired by the act of creating something with my own hands and sending it out for others to enjoy. There was a real sense of pride, even in something as simple as making a salad—I always wanted it to be the best it could be. Vancouver was already home for me, so my culinary journey began here and has continued to grow within this city.
Who were some of your biggest influences, either chefs or family, in shaping your approach to cooking?
My biggest influences have come from home, school and work. At home, I was always taught not to be afraid of working hard. My father once said to me, “A man is his job and the work he does in it”. At school, I had two amazing mentors who inculcated in me a passion for cooking and hospitality. Professionally, I’ve been fortunate to work alongside chefs who pushed for discipline, consistency, and respect for ingredients. Those experiences taught me the importance of technique, but also how to lead a team and create a strong kitchen culture.
Over time, I’ve taken pieces from each of those influences—family, mentors, and personal experience—to develop my own approach to cooking, one that balances creativity with a deep respect for the foundations of the craft.
What’s the story behind your restaurant — how did it come to life?
With the success of SUYO, my business partners James, Felix, and I felt both the confidence and the responsibility to keep pushing forward and exploring new ways to express our passion for hospitality. UCHU came to life from that momentum and the desire to create, once again, something new for the city of Vancouver. With a strong background in seafood, opening a cevicheria felt like the most natural way to continue that path.
How does the food culture of Vancouver influence your cooking style or menu choices?
Food culture in the city has a direct impact on how I cook. Being on the West Coast, the access to incredible seafood—spot prawns, Dungeness crab, fresh salmon—pushes me to focus on seasonality and let the ingredients speak for themselves. At the same time, the city’s multiculturalism shapes how I approach flavour. Global influences encourage me to be more open and creative, blending techniques and ingredients while staying rooted in my Peruvian identity. There’s also a strong preference here for balance—food that feels vibrant rather than heavy—, so I naturally build in acidity, herbs, and freshness. Overall, Vancouver pushes me to cook cleaner, think broader, and stay true to both the product and my story.
What’s one local ingredient you can’t live without in your kitchen?
To me is steelhead trout. It’s such a beautiful product here—clean, delicate, with just enough richness—and it works perfectly with the kind of bright, acid-driven flavours I like to use. What makes it more meaningful is the connection to trout farming in Peru. In the Andes, especially around places like Puno, trout farms are part of everyday food culture. You see it grilled whole, fried crispy, or served with simple salsas—very honest, very product-driven, much like here. So, working with steelhead in Vancouver feels like a natural bridge. I can treat it with the same respect and simplicity—maybe a quick cure, a citrus-forward leche de tigre, or a light char—and it ties back to those Andean traditions while still celebrating a local West Coast ingredient.
If someone was visiting Vancouver for the first time, what food experience would you insist they try?
Rather than focusing on just one type of cuisine, I would take them on a tour across the Lower Mainland and encourage them to explore beyond the city of Vancouver. Each area offers something unique and culturally rich. We could head to North Vancouver for Persian food, find a great hole-in-the-wall Vietnamese spot in East Vancouver, drive out to Surrey for Indian, and visit Richmond for incredible Chinese cuisine. From there, we could come back to Commercial Drive for Italian, explore downtown for Korean, Thai, African, Brazilian, Cambodian food, and stop in Burnaby for Filipino. The beauty of this region is its diversity—we truly have everything. Not every experience needs to be in a fine dining setting; some of the most memorable meals come from simple, unassuming places.
What restaurants, cafés, or hidden gems in Vancouver do you personally love to eat at when you’re off-duty?
I don’t really have a favourite—I usually go where the wind takes me, and that wind is my wife and son. Wherever they want to be is where I want to be.
How do you think the dining scene in Vancouver is different from other Canadian cities?
Vancouver’s dining scene feels more product-driven and globally influenced than most other Canadian cities. Being on the West Coast, there’s a real emphasis on freshness—especially seafood—and a mindset of letting ingredients shine rather than overcomplicating them. What really sets it apart, though, is the depth of multicultural influence. You don’t just see diversity—you feel it in the everyday food culture. Global cuisines are not trends here; they’re part of the foundation. That pushes chefs to think more openly and cook across cultures in a very natural way.
Where do you like to shop for ingredients locally — farmers’ markets, specialty shops, or a particular supplier?
We have 7 seafood suppliers, they are all great, and their product is amazing. I don’t discriminate product because of price. Seafood comes at a high price tag, but it shows on the quality of the dish. Seafood to me is a treat, don’t hate the player, hate the game.
Beyond food, what makes Vancouver special to you as a place to live and work?
Beyond the food, what makes Vancouver truly special to me is its balance. You have a vibrant, diverse city, but you’re never far from nature—whether it’s the ocean, the mountains, or simply being outdoors. That lifestyle creates a certain energy that’s hard to find elsewhere. It’s also a very multicultural city, which constantly inspires me both personally and professionally. Being surrounded by so many different cultures, perspectives, and traditions keeps things fresh and pushes you to keep learning and evolving. From a work standpoint, there’s a strong sense of community within the hospitality industry here. People support each other, collaborate, and genuinely want to see one another succeed. That combination of lifestyle, diversity, and community is what makes Vancouver such a special place for me.
What’s next for you and your restaurant here?
For me, what’s next is to continue growing. One of my mentors once told me that if you can do two restaurants, you can do ten—and that’s something I’m working toward. We’ve got a couple of projects in the pipeline, one of them launching soon, so stay tuned.
As for UCHU, the focus is on establishing it as one of the best new seafood and cocktail spots in Vancouver. SUYO’s success felt like a peeing your black coloured pants, a warm feeling that only you can feel and no one else can see. We want to feel that warm feeling from UCHU as well.
