Peruvian chef Jaime Pesaque, who trained at Le Cordon Bleu and holds a master’s degree from the Italian Culinary Institute (ICIF), built his career in MICHELIN-starred restaurants in Italy and Spain. Upon returning to Peru, he managed the Al Grano restaurant, and in 2008, he founded MAYTA in Lima.

MAYTA, which means “Noble Land” in Aymara, represents a contemporary vision of Peruvian cuisine, rooted in local traditions and ingredients, but interpreted with modern techniques. In 2019, it entered the list of Latin America’s 50 Best Restaurants, where it currently ranks 13th. In 2020, it made its debut on The World’s 50 Best Restaurants list, reaching 39th place. That same year, it was named Best Restaurant in the World by the World Culinary Awards.

Since 2021, Jaime has been individually recognized by The Best Chef Awards, ranking among the world’s top 100 chefs, and he currently holds 2 Knives in this prestigious classification.

With his tireless entrepreneurial spirit, he founded Jaime Pesaque Restaurants, launching concepts such as Sapiens, 500 Grados, and Mad Burger in Lima. He has also taken his cuisine abroad, opening Callao in The Hague and Mad Burger in Miami. In 2025, he opened NUNA, a Nikkei restaurant blending the soul of the Andes with Japanese technique.