UCHU Team
Ricardo Valverde
CHEF, OWNER
Born and raised in Lima, Peru, Chef Ricardo Valverde moved to Vancouver as a teenager and built his career in some of the city's most respected kitchens, including a five-year run as chef de cuisine at Blue Water Café and stints at CinCin Ristorante + Bar and Diva at the Met. As executive chef of Ancora Restaurant, he introduced Vancouver to a Nikkei-inspired menu years ahead of its time.
In 2022, Valverde opened SUYO Modern Peruvian — Canada's first Peruvian fine-dining restaurant, and his first venture as both chef and owner. The name means "homeland," and the menu is a personal tribute to the dishes he grew up with. SUYO went on to earn a Michelin Guide recommendation and Vancouver Magazine's award for Best Latin American Restaurant.
In 2026, he opened UCHU Cevicheria & Raw Bar, a seafood-forward concept celebrating Peru's coastal cuisine and Chifa traditions rooted in his own Chinese-Peruvian heritage. Over two decades into his career, Valverde still preps alongside his cooks most nights, bringing the flavours of Peru's coast to Vancouver, one dish at a time.
Felix Ng
OPS, PARTNER
Following the success of SUYO, tech entrepreneur and passionate gastronome Felix Ng brings his business insight and love of great food to his second venture, UCHU, continuing to merge his creative vision with operational expertise to advance and evolve the group’s growing restaurant family.
Born in Hong Kong and raised in Vancouver, Ng has always been captivated by the city’s culinary scene. His journey into hospitality began with SUYO, where he applied his years of experience as founder of Synapsis, a Richmond-based tech company recognized among Canada’s Top 100 Fastest Growing Companies in 2003. With UCHU, Ng expands on that entrepreneurial spirit, helping to bring an innovative, community-driven dining experience that celebrates Peru’s coastal cuisine and Vancouver’s multicultural energy.
James Reynolds
GM, PARTNER
It was early in his hospitality career that General Manager James Reynolds knew he’d found his calling. Providing an exceptional experience for guests, often during the chaos of a busy dinner service, utilizes his problem-solving skills and keeps him motivated and learning. Born in England, Reynolds found his way to Canada’s West Coast by way of the Caribbean. It was there, tasting new dishes, experiencing unfamiliar flavours and textures, that he truly fell in love with food.
Once in Vancouver, Reynolds climbed the ladder at long-running North Shore favourites Bravo Cucina and La Regalade, then joined the team at Blue Water Café, where he met Chef Ricardo Valverde. The all-star team, both in the kitchen and front of house, created an inspiring atmosphere, and Reynolds was able to refine his service skills and knowledge under the tutelage of Restaurant Director Stephan Cachard. From there, he moved into a management role at Westside Gem La Buca.
For Reynolds, UCHU represents both a continuation and evolution of what began with SUYO — a chance to further elevate guest experiences while exploring new dimensions of Peru’s culinary traditions. With his partners, he looks forward to making UCHU another defining milestone in his already distinguished career.
