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Interview with Chef Jaime Pesaque of Mayta, Suviche, and Pacifico in Lima, Dubai, and Miami

1,872 views · Published 16 May 2017 · 17:53 · Indexed 10 November 2026

Channel: The Culinary Institute of America · 2017 · Education

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For world-renowned Peruvian Chef Jaime Pesaque, “cocina en evolución” is the key to his success and reputation as one of the top chefs in Peru. He called his work evolution cuisine, always changing with the seasons, new techniques and inspiration. As executive chef and owner of trendy Mayta Restaurante Bar in Lima and Dubai, Jaime combines contemporary culinary techniques with fresh market produce, ingredients and spices, transforming simple dishes into sophisticated and savory culinary creations. He studied culinary arts at the prestigious Le Cordon Bleu in Lima and then travelled to Europe, achieving his master’s in cuisine from the Italian Culinary Institute for Foreigners (ICIF). He remained in Europe and apprenticed at several Michelin-starred restaurants in Italy and Spain. But his Peruvian roots and love for his home country brought him back to Peru, where he perfected his unique style as chef at Al Grano, a new restaurant in Lima at the time. With entrepreneurial spirit and culinary artistry, Jaime ventured out on his own and opened his signature restaurant Mayta, one of the top restaurants in Lima and awarded as having the best pisco bar in Peru. Influenced by the time he spent in Italy and Spain at the three Michelin star El Celler de Can Roca, Jaime transforms Peruvian dishes from simple to delectable dishes, incorporating local and exotic ingredients like, Peruvian peppers, spices, herbs and umami flavors. He is also head chef and partner at Suviche, a top ceviche restaurant in Miami, Pacifico Seafood Restaurant in Milan, and 500 Grados in Lima.

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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