Aaron Diaz – Carnaval

My Life

My passion for food and drink was born in the heart of my grandmother’s kitchen. From a young age, I was always there—helping prepare meals for our large family, surrounded by the aromas of love, tradition, and togetherness. That early spark led me to pursue a formal culinary education, and in 2015, I enrolled at the prestigious Le Cordon Bleu, known globally for its excellence in gastronomy, hospitality, and management. While mastering the culinary arts, I also dove into bartending, bar management, and languages—studying both English and French to open more doors around the world.

“I wanted a bar that was full of color, movement and flavor, reflecting the good and bad, joy and pain—like life’s own carnival.”

Aaron Diaz

It was during a busy restaurant shift that my focus began to shift. I watched bartenders craft cocktails with incredible precision—no recipes, just instinct and memory. One of them casually told me he knew over 50 cocktails by heart. As a chef who depended on recipes and mise en place, I was both amazed and intrigued. These bartenders weren’t just making drinks; they were connecting directly with guests, creating experiences one pour at a time.

By the time I was 17, I was juggling two roles—chef by day, bartender by night, working 6 a.m. to 6 p.m. That’s when I discovered flair bartending and began competing across North and South America. My journey soon turned international. I lived, worked, and learned across the globe—from Peru and Chile to Miami, Congo, Cape Town, and eventually Paris. One memorable chapter was teaching Peruvian cuisine in Congo, invited by a friend’s father.

Another was my time at The Aviary in Chicago (2013–14), an experience that redefined my professional mindset. It was like working at a two-Michelin-starred restaurant — intense, demanding, and transformative. Every day they would tell you if you weren’t good enough – and then, from one day to the other you need to leave. After two weeks of uncertainty, where basically my partners changed every day, they offered me to stay permanently. This was a big relief since every single day I was thinking: Today is my last day because I’m not perfect. But then… I was offered a permanent contract—possibly as the first foreigner to receive one. The bar’s standard demanded absolute focus and precision in every move. Even though the position was unpaid, it was a privilege and a defining moment in my growth.

Returning to Peru, I joined the renowned Astrid y Gastón in Lima under the notable chef Diego Muñoz, where I led the bar team for nearly two years and contributed to shaping the city’s high-end cocktail culture. But a long-held dream was calling. In 2015, I set out to create my own bar—Carnaval. Despite the heartbreaking loss of my partner, who had shared in the original vision and encouraged me to work with Diego, I pressed on. For two years, I immersed myself in global flavors, techniques, and cultures—teaching, attending masterclasses, and taking part in pop-ups and guest shifts around the world.

In 2018, Carnaval finally opened its doors. What began in my grandmother’s kitchen had come full circle: a lifelong pursuit of flavor, experience, and connection—now shared, one cocktail at a time.

Carnaval

The idea for Carnaval was born during long, late nights in Congo—moments fueled by relentless energy and inspiration. The concept brewed in my mind for seven years, evolving constantly, just like life itself. From the beginning, I envisioned a bar unlike any other: vibrant, full of movement, flair, and unexpected flavor. A space that captured both the highs and lows, the joy and struggle—a reflection of life’s carnival.

That’s what the name Carnaval means to me: the carnival of one’s life. Everyone has their own version—sometimes it’s bright and joyful, sometimes stormy and raw. I wanted to create a space that honored that complexity.

Building the right team was essential. I had already gained experience training people—not just in technique, but in values, in philosophy, in the spirit of shared purpose. I chose my team based on their individual passions—one might specialize in ice, another in coffee, another in flair. This diversity became our strength. I cultivated an environment rooted in respect and growth, and to this day, our team remains strong with very little turnover—something I deeply appreciate.

When we opened, Carnaval immediately stood out. No other bar in the region was operating at such a high level of creativity and precision.

One of our most distinctive features is our custom-built ice room—an idea sparked through conversations with friends in the culinary world. This space has drawn bartenders from top bars like Paradiso and Sips, all eager to understand the art behind our crystal-clear, sculpted ice. It became more than a technical asset; it became part of our story.

The bar itself is designed like a kitchen—stations for prep, garnish, and service—all laid out with intention and visibility. Everything you see, from menus to tools to decor, was collected during my travels, making the space a global mosaic. Every cocktail comes with a little surprise—house-made treats that echo the story behind the drink and add an unexpected twist to the experience.

“Carnaval is more than a bar. It’s my carnival for the world. A place to taste history, art, family, and adventure – all in a glass.”

Our rotating cocktail menus, titled Alchimia I–IV, each bring a fresh narrative and visual identity. For example, Alchimia III was themed “Nothing is what it seems”—a menu full of hidden elements and surprises. Alchimia IV, titled “The Guardians,” explored Peruvian identity through drinkware crafted in collaboration with a local ceramic artist. Each vessel represented a different Peruvian region and its mythic figure—like Ayahuasca, the Amazonian guardian. Her drink? Served in a sculptural face that you literally lick to taste the edible paint on it—playful, bold, and immersive.

At Carnaval, every detail tells a story. Every cocktail invites you to explore.

My Personal Mixing Philosophy

Every cocktail I serve begins with a story. Before the first sip, I’m already thinking about how to create a connection—sometimes in subtle, surprising ways. For instance, I ask guests if they’re left- or right-handed, then serve their drink in a vessel designed to fit that hand. It’s a small gesture, but one that makes the experience feel immediately personal. Because when you open your own bar, it has something of you in it.

For me, creativity and innovation are not the same. Creativity is the concept—the soul of an idea. Innovation is the execution—the technical path that brings the idea to life. You need both. But the story always comes first.

I believe in thinking beyond the ordinary. Take DJ Momo, for example—a cocktail served with headphones so you can listen to a curated soundscape while sipping. Or Grimy, the Boss Guardian, a drink inspired by golden Cusco relics. Then there’s Gaston, a tribute to chefs, served in a chocolate apron you can literally break and eat. Or Guardian Gaya, a mysterious and rugged-looking vessel that opens to reveal a bed of flowers where the drink gently floats—brutal on the outside, poetic on the inside. Each of these creations is part of our Guardians series, designed to immerse guests in Peruvian stories, regions, and myths—through both design and flavor.

Personal passions also make their way into my drinks. I’m a huge fan of comics, anime, and building Lego sets with my daughter. Those influences come alive in our rotating Alchimia menus. In Alchimia I, we featured a dragon and a snake. In Alchimia II, there was an exploding cocktail and one that danced as you drank it. These aren’t just gimmicks—they’re extensions of my imagination, shaped by the things I love.

At the heart of everything I do is this belief: a great cocktail doesn’t just taste good—it tells you something. About a place. About a culture. About the person who made it.

Lima Recommendations

The Future

The future of bars isn’t just about what’s trendy—it’s about what’s true. More and more, I see a shift toward authenticity: bars turning inward, drawing from their own heritage, landscapes, and traditions. Rather than simply following global trends, they’re beginning to create something that truly reflects where they come from.

“I want to inspire other bars to go deeper.”

That’s the direction I believe in. At Carnaval, we’ve embraced this mindset through projects like our Guardians menu. Each cocktail is served in a custom-designed vessel, created in collaboration with a regional Peruvian potter. These vessels aren’t just beautiful—they’re purposeful. We didn’t just talk about shapes and aesthetics; we talked about function, meaning, and culture. Each cup is crafted with the spirit of a specific region in mind—capturing its textures, rituals, and essence.

This is the kind of work I want to encourage in the industry: for bars to go deeper. To explore their own cultures, rediscover forgotten ingredients, collaborate with local artisans, and build experiences that feel rooted and real.

Because I think the future of bartending isn’t just about technique or presentation — it’s about storytelling, identity, and soul.

Profile

Born: 1981

Bartender since: 2009

Superpower: Being a dad and unleashing creativity

Free time: Watching anime and playing Lego with my daughter

Biggest fail: I once took Carnaval too personally, hit by perfectionism and therefore sometimes was a bit rough with my guests, for example when someone didn’t understand my concept. I regarded Carnaval like my own child and therefore was very protective. But I reflected a lot and now I’ve learned not to take things too personally.

Career-defining moments: Working at The Aviary and leading cocktails at Astrid y Gastón

Favorite cocktail: The Last Word – because of the green Chartreuse. It was created in Detroit before prohibition.
check out Aaron’s own recipe on The Pouring Tales: Black Truffle

Favorite bar (ever): I cannot name any individual bar. But it’s certainly a place where it’s about the people and the place itself, not necessarily the cocktails. But they consistently serve perfect drinks—all day, every day.

Lima in three words: criollo, comida, cariño

Carnaval Website

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Images: ©Carnaval