Learn as Chef Arnaldo Castillo from Tio Lucho’s prepares a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.
Registration opens to the public on April 7 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.
Please note: Circles Members receive early registration access in March, and these popular dinners often sell out during that period. For dinners already sold out by April 7, you may join the waitlist at the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.
Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559
About Chef Arnaldo Castillo
Chef Arnaldo Castillo, owner and executive chef of Tio Lucho’s in Atlanta, Ga. is an enigma; born in Peru, raised in the South, and with one foot planted firmly in both cultures.
These distinct worlds carry a heavy hand in culture and flavor, presenting Chef Arnaldo with a unique opportunity as a culinary chameleon- stick to his formal training, creating traditional fare from each region or press the boundaries to a point where he is moving into uncharted territory. As a James Beard Award semifinalist for Best Chef in the Southeast, he has found his path but he has much to impart from how he got here.
Sharing his story one plate at a time, Castillo’s mission to show Atlantans Peruvian food through a southern lens began long before the Poncey-Highland eatery opened its doors in 2022. Creator of the popular food pop up, La Chingana, Castillo first show cased Peruvian flavors in the city through sought after ticketed tasting menus, private dinners, and a la carte pop ups.
Inspired by his father, Luis, who was a cook and caterer, Castillo has been a part of the restaurant industry since the age of 16. Having worked in a variety of roles along his culinary journey, he has learned the industry ropes as a server, dishwasher, cook, sous chef, and chef de cuisine in the kitchens of esteemed Atlanta restaurants including Minero, Pura Vida, Empire State South and Little Trouble, which he also helped open.
Embarking on the adventure of opening Tio Lucho’s was a dream born after the pan demic when Castillo realized his at-home cooking featured mostly Peruvian inspired dishes. As executive chef, he thrives in the creative role of developing food and bever age recipes by using seasonal and local or regional products, along with designing and activating the perfect environment to introduce revelers to Peruvian culture. As owner, Castillo balances his time in the kitchen with managing day to day operations, oversee ing the team of hospitality professionals, and ensuring a great experience for each guest who dines at Tio Lucho’s.
A resident of Decatur, Georgia, Castillo and his wife enjoy going on hikes, playing with their two rescue dogs, and are expecting their first child this spring. With family at the heart of his personal and professional life, Castillo named Tio Lucho’s as a nod to the nickname of his father who sadly passed away two weeks before the restaurant opened. Crediting any good luck that has come the restaurant’s way to his father, Castil lo says he has been their patron saint since the beginning.