Early Life in Callao, Peru

Born and raised in Callao, a vibrant coastal city known for its culinary traditions, Carlos cooked alongside his grandmother. He discovered an early passion for food, mastering traditional Peruvian recipes that would shape his culinary vision.

Culinary Beginnings

At age 12, Carlos immigrated to the United States, spending formative years in Los Angeles, CA. Cooking became a source of comfort and identity as he adapted to his new surroundings.

The Move to Washington, D.C.

In his early twenties, Carlos moved to Washington, D.C., quickly distinguishing himself with positions at notable restaurants such as Bóveda and The Caucus Room Brasserie, where his bold style drew attention.

Leading at Ocopa

At just 24, Carlos became Executive Chef at Ocopa, introducing diners to his contemporary vision of Peruvian cuisine—blending traditional flavors with innovative techniques.

José Andrés & China Chilcano

Delgado then joined José Andrés at China Chilcano, mastering Peruvian-Asian fusion cuisine, and rising to Head Chef. Over six years, he solidified his reputation as an inventive purveyor of his native Peruvian cuisine.

Launching Causa Amidst COVID-19

With partners Chad Spangler and Glendon Hartley, Carlos had planned to open Causa in D.C.’s Blagden Alley. When COVID-19 hit, the team adapted to navigate shutdowns, pivot their concept, and innovate with pop-ups until fully realizing their vision post-pandemic.

Michelin Star Win

In 2023, Causa earned a coveted Michelin star, followed by a Carlos receiving the Michelin "Young Chef" Award in 2024. Carlos’s commitment to authentic yet innovative Peruvian cooking continues to receive national recognition.

"Best Chef: Mid-Atlantic" James Beard Award 2025

In 2025, Carlos won the highly-acclaimed award of "Best Chef: Mid-Atlantic" that includes all of Washington, DC, Delware, Maryland, New Jersey, Pennsylvania, and Virginia.