JORA (pronounced “ho-rah”), inspired by the sacred drink of the Incas, “chicha de jora”.
It was used in rituals and offerings to the Pachamama (mother earth in quechua, the language of the Incas).
JORA is a first class gastronomic service that seeks to bring Peruvian food to another level. From private dinners, dinner pop ups in San Francisco, and catering, JORA will serve you the spices of your life like never before. For the most discerning and daring palates who are willing to discover the magic that hides more than a century of culinary tradition, JORA’s menu is waiting for you.
Rodrigo Fernandini, was born and raised in Chiclayo, capital of the Peruvian gastronomy
.He graduated from the culinary school of LE CORDON BLEU in Lima – Perú. Over the last decade he has worked diligently in top Peruvians and international restaurants, including Michelin stars restaurants, exercising his true calling, alongside of his natural talent and creativity. Rodrigo is dedicated to the mission of promoting Peruvian cuisine and culture.
JUAN CARLOS SOSAYA
Co-founder/ Accounting and Service Manager
Juan Carlos Sosaya, was Born and raised in Chiclayo, Coast North of Peru. He got his AA in Accounting from a community college in Los Altos CA, Foothill College, to then transfer to a four years University; obtaining his bachelors in Corporate Finance from San Jose States University. He has worked in the customer service, and F&B department for over seven years, gaining lots of experience in fine dining. Coming from a reach gastronomic culture, Juan Carlos is now on the mission to promote Peruvian Cuisine, and provide the best Peruvian dining experience via JORA.