Jaime Pesaque

Jaime Pesaque was born in Lima and trained in Spain (including stages at El Celler de Can Roca and other Catalan restaurants) before returning to Peru to open Mayta in Miraflores in 2012. His cooking draws on the Spanish avantgarde techniques he absorbed in Catalonia while applying them to native Peruvian ingredients — native tubers, Amazon produce, altitude ingredients — researched through his own exploration of Peru's biodiversity. The name 'Mayta' references a pre-Columbian Andean concept of transformation and movement. Mayta reached #39 World's 50 Best Restaurants in 2025, making Pesaque one of Lima's most internationally recognised chefs.