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Carlo Huerta Echegaray

“Cooking traditional Peruvian cuisine with a local flair”

Carlo Huerta Echegaray

Meet the Chef 2
Meet the Chef 3

A Globetrotting Head Chef

Carlo Huerta Echegaray

A native of Peru, Chef Carlo started working in the kitchen at the tender age of 16. He pursued his culinary education at Le Cordon Bleu Peru, where he sharpened his cooking skills and techniques, always looking for new fusions and flavours. He spent several years of his career travelling through South America, where he researched Peruvian ingredients and ancient recipes more intensely. In 2010, he became the executive chef at Vivaldi Restaurant, one of the many important fine dining restaurants in Lima. Later on, he assumed the position of corporate executive chef at Embarcadero41, managing the kitchens of 15 restaurants in Peru, Ecuador and the United States. With over 14 years of culinary experience, Chef Carlo brings the exciting and contemporary flavours of Peru to the discerning diners of Samba. 


(63 2) 8820 0888


Level 8

Operating Hours

Breakfast – 7am to 10am
Lunch-Dinner – 11am to 10:30pm

Breakfast – 7am to 10:30am
Lunch-Dinner – 11:30am to 10:30pm

Dress Code

Smart Casual

Smoking Policy

Smoking is not permitted in Samba.