UCHU Team
Ricardo Valverde
CHEF, OWNER
After the success of SUYO, Chef Ricardo Valverde continues to share the vibrant flavours of his Peruvian heritage with UCHU, a cevicheria and raw bar in the heart of Vancouver’s Chinatown. Created in collaboration with his partners as the group’s second venture, UCHU celebrates Peru’s rich coastal traditions through fresh, bold, and refined expressions of seafood.
Born in Peru and raised in Canada, Valverde brings over two decades of culinary experience to this new chapter. UCHU reflects his deep connection to his homeland — its spirit, ingredients, and convivial dining culture — while embracing Vancouver’s dynamic culinary scene. Guests can expect ceviches, tiraditos, and other Peruvian coastal specialties that highlight Valverde’s artistry and unwavering commitment to authenticity.
For Valverde, UCHU is more than a restaurant — it’s an evolution of the story he began with SUYO, inviting guests once again to experience the flavours of Peru, reimagined and alive in the Pacific Northwest.
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.
