Carlos Keil's culinary journey began in Lima, Peru, where he attended the prestigious Universidad San Ignacio de Loyola and built a strong foundation in the techniques and traditions of Peruvian cuisine. His passion for gastronomy later led him abroad, where he refined his craft while working at a one-star Michelin restaurant in Palo Alto, California, gaining firsthand experience in the precision, discipline, and creativity of fine dining.

At the same time, Carlos deepened his knowledge of wine in San Francisco under the guidance of David Glancy, developing the expertise that would later shape his approach as both a chef and sommelier.

In 2022, Carlos arrived in Bayfield, Wisconsin, to fulfill a promise he had made to his mother: to bring his culinary vision to life on the shores of Lake Superior. Drawing on experiences gathered across multiple countries, cultures, and cuisines, he founded Yaku Superior as an expression of his lifelong belief that food is a bridge between people, places, and stories.

Published poet. International Taekwondo champion and Olympic-level competitor. Sommelier. Chef. A life shaped by discipline, artistry, travel, and flavor now shared through every experience at Yaku Superior.