Today we’d like to introduce you to Marcio Florez.
Hi Marcio, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My journey has always been rooted in my passion for Peruvian cuisine and my desire to share the flavors of my culture with others. I studied at Nashville State Community College, where I had the opportunity to learn, grow, and be guided by wonderful mentors who helped shape my path. I was also fortunate to have great mentors in the kitchens where I worked, and those experiences taught me so much about discipline, creativity, and the craft of cooking.
Before opening the restaurant, I started by selling food from home. That was the beginning of turning my dream into something real. I also worked in restaurants as a cook, continuing to build my skills and gain experience along the way. Each step of the journey helped prepare me for what was ahead.
What started as a dream to build something meaningful through food has grown into something I am very proud of. Through hard work, perseverance, and the support of my family and team, we were able to build a loyal following and eventually open Limo Peruvian Eatery. For me, it has always been about creating a place where people can experience both traditional and elevated Peruvian flavors.
Today, I continue to create dishes inspired by my roots while growing the business and sharing Peruvian culture with the Nashville community. My story is one of passion, resilience, gratitude, and a commitment to creating memorable experiences through food.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely has not been a smooth road. There have been many ups and downs along the way. We have gone through the separation of business partners, the challenges of Covid-19 while operating our food truck, and now we continue to face difficulties finding kitchen employees. On top of that, the high cost of products has also been a constant challenge.
At the same time, every obstacle has taught us something valuable. We have learned so much through each stage of the journey, and we continue to learn every day. I believe one of the most important things for a business to survive is the willingness to change, adapt, and keep moving forward no matter what comes your way.
Alright, so let’s switch gears a bit and talk business. What should we know?
Limo Peruvian Eatery is a family-owned restaurant in Nashville dedicated to sharing the richness of Peruvian cuisine with our community. We are known for offering authentic flavors, high-quality ingredients, and dishes that reflect both tradition and creativity. Some of our most popular dishes include lomo saltado, arroz con mariscos, and our ceviches, which have become favorites among our guests.
What sets us apart is the heart behind what we do. Our story began by selling food from home, then growing into a food truck, and eventually opening our restaurant. Every step of that journey has been built on hard work, resilience, and a genuine love for sharing our culture through food. We want every guest who visits us to feel welcomed and to leave with a memorable experience.
Brand-wise, I am most proud that Limo represents more than just a restaurant. It represents our family’s journey, our Peruvian roots, and our commitment to quality and hospitality. We are proud to bring a unique culinary experience to Nashville while staying true to who we are. We want readers to know that when they support Limo, they are supporting a dream built with passion, perseverance, and a deep respect for our culture.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I see the restaurant industry becoming more experience-driven, more competitive, and more intentional over the next 5 to 10 years. Guests are no longer looking only for good food—they are looking for connection, authenticity, hospitality, and concepts that feel memorable and meaningful. I believe the businesses that will stand out are the ones that continue to evolve, stay creative, and build strong brands that people trust and want to return to.
For us, the future is very exciting. We are not only thinking about growth, but about building something lasting. Our vision is to expand and open three more locations, each with a different concept, while continuing to showcase the richness and versatility of Peruvian cuisine. We want to create spaces and experiences that leave an impact, introduce more people to our culture, and continue raising the standard for what Peruvian food can be in our market.
Pricing:
- Our average dine-in ticket is around $40 per guest.
- We offer catering packages with a minimum order of $150
- Gift cards are also available for purchase through our website.
Contact Info:
- Website: https://limoeatery.com/
- Instagram: https://www.instagram.com/limoeatery
- Facebook: https://www.facebook.com/limoeatery
