Chef Ignacia Valdés

At Tokyo Record Bar, she channels that expertise into our omakase tasting experience that’s as inventive as it is personal. In a compact, high-energy kitchen, she creates standout dishes like rotating vegetable sorbets (think jalapeño or tomato), housemade coconut mango sticky rice ice cream, and a perfectly executed not-so-secret late night pizza pie that guests now eagerly await. In a field still largely dominated by men, Chef Ignacia Valdés brings fresh perspective, technical rigor, and joyful creativity to every bite.

Ignacia Valdés is a Chilean chef with a deep love for the sea and a bold, global approach to cooking. Her culinary journey has taken her through Michelin-starred kitchens in Paris and New York. Her approach to cooking was first influenced at Ze Kitchen Galerie, a Michelin-starred restaurant in Paris known for its innovative sauces and its seamless blend of French technique and Asian flavors. Since moving to New York, Chef Ignacia spent three years in the kitchen at Frevo, during which time it earned its Michelin star and New York’s celebrated Contra. She also earned a coveted spot as a San Pellegrino Young Chef finalist. With over 8 years of experience in some of the world’s most exacting restaurants, Valdés brings a distinct voice to the kitchen, fusing Chilean roots with Japanese finesse and French technique.