WELCOME TO MY PLACE
Get ready to embark on a journey to the flavors and the spirit of the Andes.
In Northern Wisconsin, the humble pasty has long told the story of hardworking hands — of warmth shared after a long day, of community and comfort. Thousands of miles away, in the Andes of Peru, the empanada carries that same spirit — a golden, hand-crafted pocket of flavor, made to gather people together around simple, honest joy. At Señor Carlos Andean Empanadas, these two traditions meet.
Born in the small town of Bayfield, Wisconsin, our empanadas are where the old world embraces the new — where Peruvian soul meets Wisconsin heart, and where every flaky bite celebrates both heritage and home.
Created by Chef & Sommelier Carlos Keil, these empanadas are the expression of a life lived across 10 countries and four U.S. states — from Lima to Milan, from Barcelona to San Francisco, and finally to the shores of Lake Superior. Each city, each kitchen, and each table has added something to this story: technique, flavor, friendship, and the belief that food is a universal language of connection.
This is not just food — it’s a dialogue between cultures, a culinary passport that blends the soul of Peru with the spirit of Wisconsin and the creativity of San Francisco.
Welcome to Señor Carlos Andean Empanadas — where pasties meet Peru, where global stories are baked into local flavors.
OUR STORY
OUR EMPANADAS
Your flavorful Andean journey starts with these options:
Chicken Empanada
Beef Empanada
Pork empanada
A symphony of cultures and histories that meet on a single plate.
From the ancient Inca traditions and Andean ingredients, to the elegance of Spanish and French influence. From the soulful touch of African cooks, to the artistry of Japanese Nikkei and Chinese Chifa fusion — every dish tells the story of connection, migration, and creativity.
Peruvian cuisine is my compass
Best restaurants in the world:
2024 Central Lima Peru
2025 Maido Lima,Peru
About the Chef:
Carlos Keil Montoya is a Peruvian Chef and Sommelier, born in Lima, Peru. Of Peruvian and German descendent, Carlos has a strong South American and European influences. He attended Law School in Peru and has a master’s in public management at Bocconi University in Milan, Italy. He worked in the public and private sector in his country and overseas and was a professor at Law School. After living in Barcelona for a couple of years he moved to San Francisco, USA to work for an education and technology company until he left his job to pursue his passion: “Culinary and pairing experiences.” After attending Culinary School at the University San Ignacio de Loyola in Lima, Perú and wine school under the wing of Master Sommelier David Glancy in San Francisco, he worked in a one-star Michelin restaurant in Palo Alto,California. In 2019, after taking care of his parents until his mother passed, he moved to Bayfield to make his dream come true due to a promise he made to his mom. He is currently the CEO of Peruvian Culinary Endeavors, where he leads Señor Carlos Andean Empanadas (Food truck) and Yaku Superior Peruvian Fusion Restaurant both based in Northern Wisconsin, USA and Sommelier and partner of Batonnage Pure Wines in Barcelona,Spain.
In addition to his culinary abilities, Carlos is a poet and has published three poetry books. Carlos was also a professional Taekwondo competitor for over 15 years, five times captain of the national Peruvian team, world ranked, international medalist and first Taekwondo athlete qualified for the Pre-Olympics for Sidney 2000 representing his country, Peru.
