FOUNDER OF JAIME PESAQUE RESTAURANTS.

Graduated from Cordon Bleu with a Master in Cooking from the Italian Culinary Institute (ICIF).

Born and raised in Peru, trained in Europe and apprenticed in Michelin-starred restaurants in Italy and Spain, including El Celler de Can Roca.

Back in Peru, he perfected his own style at Al Grano, where he directed his first kitchen. In 2008, with an entrepreneurial spirit and culinary art, Pesaque decided to open its flagship restaurant, Mayta, a contemporary Peruvian cuisine restaurant and pisco bar in Lima, Peru, where the traceability of native products is always sought and combined with contemporary culinary techniques and local products to create sophisticated and modern dishes. Pesaque also manages to export Peruvian cuisine abroad to countries such as the United States, Italy and the Netherlands. In 2019, Mayta enters the list of Latin America’s 50 Best Restaurants, and in 2020 won the Highest Climber Award.