Jaime Pesaque

Jaime Pesaque

Graduated from Cordon Bleu with a Master in Cooking from the Italian Culinary Institute (ICIF).
Born and raised in Peru, with training in Europe he was an apprentice 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....

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Graduated from Cordon Bleu with a Master in Cooking from the Italian Culinary Institute (ICIF).
Born and raised in Peru, with training in Europe he was an apprentice 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 entrepreneurial spirit and culinary art, Pesaque opted to open his flagship restaurant, Mayta, a restaurant of contemporary Peruvian cuisine and Pisco Bar in Lima, Peru, where the traceability of native products is always sought with eagerness, combining contemporary culinary techniques with local products to create sophisticated and modern dishes. Likewise, Pesaque manages to export Peruvian cuisine abroad to countries such as the United States, Italy and Netherlands. In 2019, Mayta joins the list of Latin America’s 50 Best Restaurants.

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