Chef Jaime Pesaque of Mayta - Biography
Lima , Peru
Growing up in Peru, every aspect of Jaime Pesaque’s 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. By the time he was in high school, he was taking weekly cooking classes with a French chef at a local culinary school.
Pesaque landed his first kitchen job at 17, getting his first introduction to Peruvian ceviches and tiraditos at a Lima seafood restaurant, Alfresco. After a summer at the restaurant, Pesaque crossed an ocean to attend Le Cordon Bleu in Paris, venturing to Italy to further his education at the Italian Culinary Institute for Foreigners.
After graduation, Pesaque returned home to Peru to assume the executive chef position at Al Grano, where he worked for two years. When the opportunity to work at El Celler de Can Roca presented itself, Pesaque jumped at the opportunity and headed back to Europe. But Pesaque’s plan was never to stay far from home. With Michelin Star experience in tow, he bounced back to Peru to begin what would become a restaurant empire, opening Mayta in Lima in 2010. Today, he’s expanded his reach across borders, with Nuna in Uruguay, Suviche in Miami, Toro Toro in Dubai, Raymi in New York’s Flatiron District, and a Calle del Medio in Cusco, Peru.