Juan Janampa: power in humility

Sometimes a profession is written in one’s destiny. Other times it is a vocation that one discovers along a path of growth. For Juan Janampa, maître d' at the world renowned Maido restaurant in, Lima, Peru, becoming a maître d' turned out to be a sum of all these things. And certainly, in his work he can truly be called a master – just scroll through his curriculum, dotted with the most prestigious names in South American fine dining.

After studying hotel and restaurant administration, Janampa worked for eight years for the group headed by Gastón Acurio, then spent one year at Central, currently number one on The World's 50 Best Restaurants list, before joining Maido, the three-in-a-row winner of Latin America's 50 Best Restaurants.

In 2018, Guía Súmmum named him the best maître d' in Peru, awarding him the title of Best Service in Peru in 2018, 2019 and 2022.

It is therefore no coincidence that Juan Janampa was nominated by the readers of Fine Dining Lovers as a Hospitality Hero, a title that recognises true leadership in the restaurant industry.

Can you tell us how you got into hospitality?

It was my first job that I did to finance my studies, but I realised that I liked it and had learnt a lot. So, I decided to go into it full-time.

We talk a lot about the importance of balancing work and family life: can you tell us about your experience at Maido in this regard?

This issue is very important to us at Maido, which is why we have flexible and fair working hours for everyone. Everyone has more time to spend with their family, and this allows the team to be more motivated and less stressed.

What is your favourite part of your job in the dining room?

The interaction with customers, which is a constant learning opportunity and always generates great excitement in me.

If you had not done this job, what else would you have liked to do in life?

Industrial engineer.

Is there someone who inspires you or has inspired you in your profession?

Yes, he is someone very close to me who introduced me to this world, and I consider him a spiritual father, he taught me the vocation to service based on humility and respect for others.

How important is the relationship between kitchen and dining room and how are you structured in this respect at Maido?

It is a very important relationship because the functioning of the restaurant depends on its success. At Maido, our dining room and kitchen teams work together trying to anticipate the issues that create the most problems for the business, such as dietary restrictions and customers' tastes and preferences. We have to put up with a lot of pressure in both areas and there are very intense moments during the service, but at the end of the day we are always proud of our achievements.

South American cuisine is enjoying a golden moment, with Central being proclaimed the best restaurant in the world. What aspect of South American hospitality do you think should be exported to the rest of the planet?

I think that in the world of hospitality, we South Americans can bring humility and a sense of closeness to people.

How do you see the restaurant industry in 10 years' time?

I think that in 10 years' time, fine dining will be more and more sensory and experimental.

How do you think your profession will evolve?

I think you learn every day in this profession, so it is a constant evolution; issues such as dietary regimes, allergies, cultures, customs, etc. will present us with new challenges.

What advice would you give to a young person who wants to work in the restaurant industry and hospitality in particular?

My advice would be to investigate what this world is for those who have been in it for a long time and to question themselves. It is a long road but one that allows you to enrich yourself every day. However, I am convinced that it is necessary to have a 'vocation' in order to fully enjoy it.