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From Humble Beginnings to Global Acclaim

Chef Pesaque’s story begins in Lima, Peru, where his passion for food was ignited at an early age. "I was born with this anxiousness to eat," he recalls with a smile. Growing up, the kitchen was not a central part of his family life—his mother rarely cooked, and it was his own curiosity and love for food that drove him to explore the culinary world.

After studying at Le Cordon Bleu, one of the most prestigious culinary schools in the world, Pesaque embarked on a journey that took him across the globe, from the mountains of Aspen, Colorado, to the culinary capitals of Europe. These experiences were instrumental in shaping his approach to cooking, blending the rich traditions of Peruvian cuisine with the rigorous techniques and creative flair he absorbed from working in Michelin-starred restaurants like El Celler de Can Roca.

But the path to success was far from easy. Chef Pesaque’s flagship restaurant, Mayta, which he opened in Lima 16 years ago, faced numerous challenges in its early years. "The first five or six years were very hard," he admits. The restaurant broke even only a few times, and Pesaque often found himself on the brink of closing the doors. It was his sheer determination and belief in his vision that kept him going. "Let’s keep going, let’s keep going," became his mantra during those tough times.

This perseverance paid off. Today, Mayta is not only a staple of Peruvian cuisine but also a beacon of culinary innovation on the global stage. In 2021, it was recognized as one of the 50 Best Restaurants in the World, a testament to the hard work and dedication that has gone into making it a success.

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The European Influence and Peruvian Roots

One of the most striking aspects of Chef Pesaque’s culinary journey is how his time in Europe influenced his style and philosophy. Working in the high-pressure environments of Michelin-starred kitchens taught him the importance of discipline, respect for ingredients, and the creative process. "Europe shaped me in terms of discipline, creativity, and respect for the product," he explains. These values have become the foundation of his work at Mayta, where he combines traditional Peruvian ingredients with modern techniques to create dishes that are both innovative and deeply rooted in his cultural heritage.

However, Chef Pesaque is quick to point out that while Europe honed his skills, his true culinary identity was forged in Peru. "My kitchen was sharpened here in Peru," he says, referring to the ancient techniques and rich pantry of his homeland. This blend of European discipline and Peruvian creativity is what makes Mayta’s menu so unique. It’s not just about serving food; it’s about telling a story—one that celebrates Peru’s rich cultural history while pushing the boundaries of contemporary cuisine.

For Chef Pesaque, Mayta is more than just a restaurant; it’s a cultural embassy. "We try to export Peruvian culture through gastronomy," he says. Each dish on the menu is a representation of this mission, combining traditional flavors with innovative presentations that surprise and delight diners. This approach has not only earned Mayta international acclaim but has also helped to elevate Peruvian cuisine on the global stage.

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Teamwork: The Backbone of Culinary Innovation

While Chef Pesaque’s personal journey is remarkable, he is the first to acknowledge that his success would not have been possible without the support of a dedicated team. In the interview, he emphasizes the importance of collaboration in maintaining high standards and fostering continuous innovation. "At some point, if you want to be one of the tops in creativity, you can't do it alone," he asserts.

At Mayta, Chef Pesaque has built a team of creatives who work together to push the boundaries of what’s possible in the kitchen. This team includes Santiago, his right-hand man, and three other chefs who dedicate themselves to the development of new dishes and concepts. Together, they form what Pesaque calls the "Aroyo," a creative lab where ideas are born, refined, and brought to life.

This collaborative environment is crucial for maintaining the high standards that have come to define Mayta. "If you want to keep showing and creating at the highest level, you need a team," Pesaque explains. By fostering a culture of teamwork, he ensures that every dish that leaves the kitchen is the result of a collective effort, polished to perfection.

Teamwork is not just about creating great food; it’s also about building a sustainable business. Chef Pesaque’s journey has taught him that to be a successful leader, one must inspire and empower others. "The difficult thing about being a leader is making your team believe in your dream," he says. This belief, he adds, is essential for driving the entire team toward a common goal and achieving long-term success.

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Balancing Ambition with Family Life

The life of a chef, especially one at the helm of a globally recognized restaurant, is demanding. Long hours, high stress, and constant travel are part of the job. Yet, Chef Pesaque has managed to balance these demands with his responsibilities as a husband and father. In the interview, he speaks candidly about the challenges of maintaining this balance and the importance of communication in his family life.

"Good things take time," Pesaque reflects, emphasizing that success is a journey, not a destination. For him, this journey includes not just professional achievements but also personal growth and family happiness. He believes that communication is key to maintaining this balance. "You must have great communication because they must understand that you have a purpose in life," he says, referring to his wife and children.

This understanding is what allows Pesaque to pursue his passion for cooking while also being present for his family. "The most important thing is to enjoy the journey," he advises. By staying focused on the present moment and maintaining open communication with his family, he has found a way to navigate the demands of his career without sacrificing the relationships that matter most.

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Overcoming the Challenges of Entrepreneurship

As any entrepreneur knows, the journey to success is rarely a straight line. For Chef Pesaque, the path has been filled with obstacles, from the financial struggles of Mayta’s early years to the challenges of expanding into international markets. In the interview, he shares some of the most significant challenges he has faced and the lessons he has learned along the way.

One of the hardest decisions Pesaque made was moving Mayta to a new location after 10 years. The decision was fraught with anxiety and uncertainty, but it ultimately proved to be the right move. "It was the best decision, but one of the hardest," he admits. This experience taught him the importance of taking calculated risks and being willing to adapt to changing circumstances.

Expanding into international markets has also presented its own set of challenges. Chef Pesaque explains that understanding the local market is crucial for success. "You have to study the market because some markets don't like too much spice or too much meat," he notes. Adapting to local tastes while maintaining the integrity of the original concept is a delicate balance that requires careful planning and execution.

Another significant challenge has been managing stress, a common issue for entrepreneurs in the fast-paced restaurant industry. "If you don't handle your stress, the stress will kill you," Pesaque warns. Over the years, he has learned to manage stress by focusing on the bigger picture and treating work as a game rather than a burden. This mindset has helped him stay grounded and maintain his passion for cooking, even in the face of adversity.

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The Role of PR and Marketing in Success

In today’s digital age, where information is abundant and attention spans are short, the role of public relations (PR) and marketing in a restaurant’s success cannot be overstated. Chef Pesaque acknowledges this in the interview, discussing how PR and marketing have contributed to his restaurants’ visibility and reputation.

"It's very important to have a marketing and PR company or area that supports your thoughts and aligns your vision," he says. While operations and culinary excellence are at the core of any restaurant's success, effective communication and branding are essential for reaching a broader audience. Chef Pesaque emphasizes that while he can have great ideas, it takes a team of professionals to organize and present those ideas in the best possible way.

This understanding of the importance of PR and marketing has allowed Chef Pesaque to build a strong brand that resonates with diners both in Peru and internationally. It’s not just about cooking great food; it’s about telling a story, creating an experience, and making sure that experience is communicated effectively to the right audience.

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A Legacy of Peruvian Cuisine

As Chef Pesaque looks to the future, his vision is clear: to continue promoting Peruvian culture through gastronomy. This mission goes beyond just running successful restaurants; it’s about leaving a lasting legacy in the culinary world. "We try to export Peruvian culture through gastronomy," he says. For Pesaque, his work is not just about serving food; it’s about sharing a piece of his homeland with the world, educating people about the richness of Peruvian cuisine, and inspiring the next generation of chefs.

One of his key goals is to mentor and develop new talent, ensuring that the traditions and innovations of Peruvian cuisine continue to thrive. "I want to form new chefs, new entrepreneurs, people who will carry forward what we are doing now," he says. By investing in the future of culinary arts, Chef Pesaque is not only securing the legacy of his restaurants but also contributing to the broader narrative of global gastronomy.

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What Does Success Truly Mean?

Throughout the interview, one question continually arises: What does success truly mean? For Chef Pesaque, success is not simply about financial gain or fame. Instead, it is about fulfilling a deeper purpose—creating something meaningful that resonates with people and stands the test of time.

"Success for me is being a leader of vanguard Peruvian cuisine in a country known for its gastronomy," he reflects. However, he also acknowledges that success is a journey, not a destination. It requires patience, consistency, and a willingness to learn from both triumphs and mistakes.

Chef Pesaque’s story is a powerful reminder that in the world of culinary arts, as in life, true success is achieved through passion, perseverance, and a commitment to continuous growth. It’s about staying true to your roots while also embracing change and innovation. And most importantly, it’s about enjoying the journey, every step of the way.

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Listen to the Full Interview

Chef Jaime Pesaque’s journey is a testament to the power of resilience, creativity, and cultural pride. His insights are not only invaluable for those in the culinary industry but also for anyone passionate about building something that lasts.

Don't miss out on this in-depth conversation that dives into the heart of what it means to be a culinary leader today. Listen to the full episode of Restaurant Leaders Unplugged with Chef Jaime Pesaque here.

Stay tuned for more episodes of Restaurant Leaders Unplugged, where we bring you real talks with the visionaries who are shaping the future of the restaurant industry.