Today we’d like to introduce you to Mikiel Arnold.
Hi Mikiel, please kick things off for us with an introduction to yourself and your story.
The Freakin Incan: A Story Rooted in Heritage, Flavor, Family, and Risk
I was born in Trujillo, Peru, to a Peruvian mother and an American father. In 1985, when I was six years old, my family moved to the United States. While I grew up far from Peru, the culture—and especially the food—never left me. My earliest and most vivid memories come from my grandmother’s kitchen: the aromas, the techniques passed down through generations, and the way food brought people together. That kitchen is where my lifelong obsession with Peruvian cuisine began.
Those memories quietly shaped my path, but the opportunity to pursue them came through my parents. They were the ones who took a chance on me early on, offering their belief, encouragement, and support when the idea of starting a food business was still just a risk. Without their willingness to back me before there was proof, none of what exists today would have been possible.
Years later, as a culinary student, I returned to Peru to complete a stage at Astrid y Gastón in Lima—one of the most influential restaurants in the world. That experience connected my professional training with my heritage and reinforced the importance of honoring tradition while continuing to push flavor forward.
Like many independent restaurateurs, I didn’t start with a dining room—I started with a food truck. With my parents’ support, it became the most accessible way to introduce Peruvian flavors to a broader audience and see whether people would connect with the food the same way I had growing up. They did. Dishes like lomo saltado, ají de gallina, and our house-made sauces resonated immediately. That food truck became the foundation of what would eventually become The Freakin Incan.
Opening the restaurant allowed us to fully express our vision. The Freakin Incan is centered on bold, crave-worthy Peruvian cuisine served in a welcoming, unpretentious environment. Over time, our lomo saltado emerged as our signature dish—one guests consistently return for—and helped establish us as one of Metro Atlanta’s most recognized Peruvian restaurants.
As the brand grew, we looked for ways to expand without losing our identity. That led to The Flippin Chicken, a fast-casual concept focused on Peruvian pollo a la brasa and the same flavor profiles that define The Freakin Incan. It allowed us to reach new customers in a more accessible format while staying rooted in the culinary traditions that inspired us from the beginning.
Our next chapter continues that evolution. We’re launching TAKU, a line of Peruvian-inspired sauces built around the flavors that define our restaurants. The first release will be our lomo saltado sauce, allowing people to recreate our signature dish at home. From there, we plan to expand the TAKU line to include ají verde, anticucho sauce, pollo a la brasa marinade, and additional ají-based sauces. TAKU allows us to bring our food beyond the restaurant and into home kitchens, while staying true to the flavors and techniques we’ve refined over years of cooking.
The journey hasn’t been easy. Building and growing restaurants requires resilience, adaptability, and a willingness to learn through challenges. But the mission has remained constant: to share authentic Peruvian flavors, honor heritage, and create food that connects people.
Today, The Freakin Incan represents the intersection of my past and present—my childhood in Peru, my culinary training, the faith my parents placed in me, and the community we’ve built in Atlanta. Whether someone experiences our food in the restaurant, at The Flippin Chicken, or through a bottle of TAKU at home, the goal is the same: to share the flavors, stories, and traditions that started in my grandmother’s kitchen.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road. Like most independent restaurant owners, we’ve faced moments where the uncertainty was overwhelming, and the decisions weren’t just business-related—they were deeply personal.
COVID was by far the most difficult period. At the time, we had expanded into a second location in Tucker, which we had been operating for about two years as our first expansion. When the pandemic hit, the future of the industry was completely unclear. I made the decision to sell that location, not knowing if restaurants would ever truly return to normal. Shortly after that transaction, I came back to focus on our original Roswell location, only to face another impossible decision. Many of our employees were understandably scared to continue operating, and out of respect for their safety and concerns, I chose to temporarily close the restaurant. Not knowing if or when we would reopen was one of the most stressful moments of my career.
Beyond COVID, the challenges haven’t stopped. Rising food costs, increased labor expenses, and shifting consumer habits have forced us to constantly adapt. Staffing has been especially difficult in recent years—finding people who align with the culture, maintaining consistency, and balancing payroll while protecting quality is an ongoing struggle. On top of that, operating multiple concepts, managing leases, and navigating tighter margins has required a much more disciplined and strategic approach than in the early days.
There have also been moments where growth itself became a challenge—knowing when to push forward and when to pull back. Some of the hardest lessons have come from learning that not every expansion or opportunity is the right one, even if it looks good on paper. Those decisions are never easy, but they’re necessary to protect the brand and the people behind it.
That said, every challenge has made us more focused and resilient. We’ve learned how to operate leaner, make smarter decisions, and stay grounded in why we started in the first place. The struggles have reinforced the importance of adaptability, transparency, and staying true to our identity. If anything, they’ve strengthened our foundation and clarified our long-term vision.
We’ve been impressed with The Freakin Incan, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At its core, our business is about sharing authentic, flavor-forward Peruvian cuisine in a way that feels approachable, consistent, and rooted in culture. The Freakin Incan is our flagship full-service restaurant, where we focus on classic Peruvian dishes made from scratch, generous portions, and bold flavors that stay true to tradition while remaining accessible to a broad audience.
We’re especially known for our lomo saltado, which has become our signature dish and the foundation of the brand. It represents everything we stand for—technique, balance, and comfort—and has helped establish us as one of the most recognized Peruvian restaurants in Metro Atlanta. Beyond that, we specialize in dishes like ají de gallina, ceviche, and a variety of house-made sauces that reflect the diversity of Peruvian cuisine.
What sets us apart is that we’ve built the brand from the ground up with intention. We started as a food truck, learned the business at every level, and grew carefully rather than chasing trends. That foundation allows us to deliver consistency across formats while maintaining authenticity. Our expansion into The Flippin Chicken, a fast-casual concept centered around Peruvian pollo a la brasa, is a good example of that. It’s a different experience, but the same culinary DNA—bold flavors, quality ingredients, and respect for tradition.
We’re also expanding the brand beyond our restaurants through TAKU, our line of Peruvian-inspired sauces. TAKU launches with our lomo saltado sauce and will grow to include ají verde, anticucho sauce, pollo a la brasa marinade, and other ají-based sauces. It allows people to experience our food at home while keeping the integrity of the flavors we’ve spent years refining.
Brand-wise, what I’m most proud of is that we’ve stayed true to who we are. We haven’t tried to be everything to everyone. We focus on doing a few things really well, treating our guests and team with respect, and honoring the culture behind the food. Every part of the business—from full-service dining to fast-casual to retail sauces—is connected by the same story and philosophy.
What I want readers to know is that this isn’t just a restaurant—it’s a family-built brand rooted in heritage, resilience, and passion. Whether someone visits The Freakin Incan, stops by The Flippin Chicken, or cooks with TAKU at home, they’re experiencing the same commitment to flavor, authenticity, and care that started in my grandmother’s kitchen.
Is there a quality that you most attribute to your success?
The most important quality behind my success has been resilience paired with adaptability. The restaurant industry is unpredictable, and no matter how strong your concept is, you’re constantly forced to adjust—whether it’s economic shifts, staffing challenges, or unexpected events like the pandemic. Being able to absorb setbacks, learn quickly, and keep moving forward has been critical.
Equally important is staying grounded in purpose. Every major decision I’ve made—when to expand, when to pull back, when to pivot—has been guided by a clear understanding of who we are as a brand and what we stand for. That combination of resilience, self-awareness, and discipline has allowed us to survive tough periods, grow intentionally, and build something that lasts.
Pricing:
- Appetizers typically range from $9–$14, making it easy for guests to sample multiple dishes.
- Entrées are generally priced between $18–$26, with generous portions designed for sharing or leftovers.
- Our signature Lomo Saltado falls within the middle of this entrée range at $22 and is one of our most popular dishes.
- House-made sauces and sides are available à la carte, allowing guests to customize their experience.
- We focus on value through portion size, quality ingredients, and made-from-scratch preparation rather than competing on price alone.
Contact Info:
- Website: https://www.thefreakinincan.com
- Instagram: /thefreakinincan
- Facebook: /thefreakinincan
- Twitter: /thefreakinincan
