14 TYPES OF PIZZA PREPARED IN WOOD-FIRED OVENS.

GRADUATE OF CORDON BLEU AND WITH A MASTER'S DEGREE IN CUISINE FROM THE ITALIAN CULINARY INSTITUTE (ICIF).

IN PERU, IT WAS AT AL GRANO WHERE HE FORGED HIS INITIAL CUISINE AND PERFECTED HIS STYLE. PESAQUE'S ENTREPRENEURIAL SPIRIT AND CULINARY EXPERTISE LED TO THE ESTABLISHMENT OF MAYTA, THE INTERNATIONALLY RENOWNED CONTEMPORARY PERUVIAN CUISINE RESTAURANT. MAYTA EMPHASIZES THE DISCOVERY OF THE ORIGIN OF INDIGENOUS PRODUCTS AND HIS ABILITY TO COMBINE MODERN CULINARY TECHNIQUES WITH LOCAL INGREDIENTS TO CREATE SOPHISTICATED AND MODERN DISHES.

IN 2019, MAYTA WAS INCLUDED IN THE LIST OF “LATIN AMERICA'S 50 BEST RESTAURANTS,” AND RECEIVED THE HIGHEST CLIMBER AWARD IN 2020. IN 2022, MAYTA WAS INCLUDED IN THE LIST OF “THE WORLD'S BEST 50 RESTAURANTS”.