Chef Jaime Pesaque of Mayta - Biography

Lima , Peru

June 2014

When Peruvian Jaime Pesaque was a child, every aspect of his life revolved around food. He was absorbed in cooking shows and would assist the family cook, Epifanía, in the kitchen every night while she was preparing dinner. Pesaque’s interest quickly turned into a passion and by the time he was in high school he was taking weekly cooking classes with a visiting French chef at a local culinary school.

He attended Le Cordon Bleu in Peru, then ventured to Italy to further his education at the Italian Culinary Institute for Foreigners. Upon graduation, Pesaque returned home to Peru to assume the executive chef position at Al Grano where he worked for 2 years. When the opportunity to work at El Celler de Can Roca presented itself, Pesaque jumped at the opportunity and headed to Girona, Spain. With Michelin Star experience in tow, Pesaque bounced back to Peru to open Mayta and has since opened 5 other restaurants in Hong Kong, Miami, and New York.