Who we are

Mario Céspedes (Lima, 1985) develops a very personal culinary project in his Ronda 14 restaurants.
In them he has created a concept of Peruvian fusion cuisine based on the product of Asturian roots with which he seeks to make the diner have fun.
His cuisine is based on three inalienable premises: the best product; the funds and techniques of the best cuisine and fusion as a meeting point for the creative freedom of this Peruvian chef.

Mario fell in love with cooking in his early childhood.
He grew up playing with his cousins in Lima’s Central Fruit Market.
His mother, who prepared delicious Sunday lunches for the family, and his visits to the food stalls of the Andean capital, helped him discover the wide range of recipes of his country.
After graduating from high school, she began to study Business Management and Administration, but soon abandoned this career to pursue her true passion: gastronomy.
After his time at cooking school, he began his professional career at the 5-star Costa Verde restaurant in Lima.
His Peruvian culinary background grew as he worked in different cevicherías (similar to Spanish seafood restaurants), in Creole and traditional Peruvian restaurants.

Determined to continue learning at the highest level, he decided to make the leap to Europe.
He packed his suitcase and came to Spain to work for five years.
“I made the most of my time. My whole life revolved around cooking,” Céspedes explains.
He passed through some of the best restaurants in the country.
Finally, he landed in Asturias.
Everything changed.
Not only did he continue learning, but he also fell in love with the land’s pantry and with Conchi Álvarez.
Together they decided to open their own restaurant: Ronda 14.
Mario stayed in Spain to make history with his life partner and transcend the limits of a typical Peruvian restaurant.

It was in 2011, under the premise of breaking what was established for haute cuisine.
His goal was to do away with formalisms and offer a space that would allow diners to enjoy a quiet and relaxed atmosphere, with good service, and a cuisine based on the product and the funds.
Very soon, his restaurant in Asturias was positioned as a culinary reference for Nikkei and fusion cuisine.
Today, Ronda 14 is a label with several restaurants in Madrid and the original one in Avilés.
They offer a unique gastronomy, with a room that allows the diner to have fun and enjoy a proposal that can’t be found anywhere else.
And this is just the beginning of the adventure.