Jaime Pesaque: 8 things you didn’t know about the chef at Mayta, one of the 50 best restaurants in the world

Mayta, Jaime Pesaque’s favorite son, has just been ranked 47th out of the 50 Best 2023. So he continues to conquer the world behind the stove, but the chef has more history behind him, in which his perseverance and resilience They have made it what it is today.

1. Curiosity led him to the kitchen, from a very young age he helped at home and always showed interest, this was perceived by his mother, who did not hesitate to support him to such an extent that in the fourth or fifth year of high school she enrolled him in a workshop that A French chef was going to teach, but not before asking the school for permission.

2. At some point Jaime considered studying Advertising, but he knew he was looking for action and only cooking could give him that.

3. In short, cooking was always his thing and that is why he sat down to watch programs related to it, such as the ones on Canal Gourmet, but one of his favorite programs was the one hosted by Gastón Acurio and Astrid Gutsche on RBC.

4. He went to study outside Peru and on his return he ran his first kitchen at the restaurant ‘Al Grano’, founded by the journalist, Raúl Vargas, the lawyer, Natale Amprimo and Arturo Rubio, manager of the Huaca Pucllana. Her experience in this establishment defines her as intense, but quite enriching.

5. He worked as an intern at the Celler de Can Roca restaurant, famous for its eccentric dishes.

6. When you ask about a Peruvian dish, the first thing you think of is ceviche.

7. If he has to talk about a Peruvian chef who inspires him, he does it about Gastón Acurio, whom he also considers a benchmark because he considers that he opened many doors to Peruvian food.

8. In addition to cooking, he is a great swimmer and this sport helps him vent and discharge bad vibes.