Our story

How we got here

From the chef

A few words

Cooking peruvian (pia leon) is, for us, a way of paying attention. We started Kjolle to share that attention with the room: produce at its peak, technique in service of flavour, and a welcome that feels like home.

— The chef

Milestones

A short history

Year one

Kjolle opens its doors in Lima.

Since

A garden, a cellar and a team take shape.

Today

Still cooking close to the source.

The people

Our team