Michel Falcon, the founder of Brasa Peruvian Kitchen, transforms his childhood embarrassment over his Peruvian roots into a thriving business that aims to popularize Peruvian cuisine in North America. His father's struggles as a restaurateur play a key role in motivating Falcon to share his heritage through fast-casual dining. Brasa isn't just about the food; it seeks to introduce diners to Peruvian culture, aiming for a broader appreciation beyond traditional dining. The restaurant features innovative concepts like a hotline to engage customers personally about Peru and its cuisine.
"I was the only Peruvian kid... I'd bring arroz con pollo in a Tupperware, and the kid next to me with a ham and cheese sandwich would make fun of it."
"I'm betting my career that Peruvian food is going to have its time under the sun next."
"I know my father always wanted to bring Peruvian cuisine to North America. That's exactly what I'm doing."
"We want to introduce millions to the culture of Peru through our food and hospitality."
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