Carlos Sotomayor

High Yaki, Pony Up, Cages, Sober Company

A globetrotting culinary visionary with over 12 years of experience, Carlos infuses Latin American, European, and Asian flavors into his eclectic cooking style. Since arriving in Shanghai in 2014, he has made a significant impact on the city’s dining scene, earning Chef of the Year from Time Out Shanghai and Food Event of the Year from That’s Magazine.

Carlos is best known for his innovative work at the el Willy Group, where he helped define modern Spanish dining; at High Yaki, where charcoal cooking takes center stage; and at Pony Up, where his thoughtfully curated bar bites pair seamlessly with one of the city’s top cocktail programs. Drawing on a diverse background and a passion for bold yet approachable flavors, Carlos continues to create dining experiences that are as unforgettable as they are relaxed.

Taian Table tasting menus have reached a level of novelty and finesse. Now looking forward to every time they launch

Pirata tapas use high quality ingredients and are on the edge of tradition and innovation. Their latest oden is one of my favorites. Octopus leg, monkfish liver, tuna belly, baby sardines, anchovy and seaweed butter pintxo

Rambu. Personality of chef Jun shines and is very intricate and personal. Rendang donuts, lamb shoulder, nasi ulam, and the kaya toast

Shen Yong Xing, for me the best duck I have tried in 12 years in China

Hulu Sushi, why the whole counter? As Chef Liu can cook without restraints and elevate the experience

Old Jesse: Whole fish head, stuffed pork trotter, hongshaorou, soy sauce fried rice

Guantoujiang: Always good to omakase with chef Dylan, request the dishes you prefer, but then ask him to add on based on the table. And why not cheers a glass of Kavalan with him

Carlos Sotomayor

Favorite restaurants of other chefs