Cook with Maido’s creative chef and chef de cuisine

Maido’s creative chef Hector Aguilar and chef de cuisine Jose Aguilar bring restaurant-level skill to a relaxed, hands-on class in Miraflores. You get more than a plate of food: there’s a pisco sour lesson, Peruvian cooking, recipes to take home, and a shared meal at the end.

I like the small-group format, capped at 15 people, and the chance to learn from chefs who work at Maido, named the best restaurant in the world for 2025. I also like the reported market visit, music, and friendly meal that follows the cooking.

The main drawback is the short two-hour schedule. You’ll get a lively introduction rather than a full culinary course, and the exact dishes or chef may depend on availability. The $60 price is fair if you value personal instruction and a complete meal.

Key points to know before booking

• Maido chefs lead the class: Instruction comes from Hector Aguilar or Jose Aguilar, both connected with the famous Lima restaurant.
• A pisco sour is part of the lesson: You’ll learn about Peru’s best-known cocktail while cooking.
• The class includes a meal: Lunch or dinner, plus the day’s recipes, is included in the $60 price.
• The experience may include a market visit: One detailed account describes shopping, cooking, music, and a shared meal.
• The group has a 15-person maximum: That gives you a better chance to ask questions than in a large demonstration.
• You can choose morning or afternoon: The schedule works for a morning activity or an afternoon plan in Lima.

Cooking with Maido talent in Miraflores

This class gives you a useful look at Peruvian food through the hands of chefs who work in one of Lima’s most celebrated kitchens. Hector Aguilar is identified as Maido’s creative chef, while Jose Aguilar is listed as chef de cuisine. Depending on availability, one of them will lead your session.

That connection matters. You are not simply following a generic recipe in a rented kitchen. You are learning from cooks tied to Maido, a restaurant recognized as the best in the world for 2025. The class still sounds relaxed rather than formal, which is good news if you want practical instruction without the pressure of a professional kitchen.

The tone is likely to suit curious home cooks. You can ask how ingredients are used, why a preparation works, and how to repeat it at home. Since the class includes recipes of the day, you leave with something more useful than a few photographs and a full stomach.

The meeting point is at Ca. Gral. Borgoño 712 in Miraflores. The activity returns to that same location, and the address is near public transportation. You will need to arrange your own way there, but the central Miraflores setting makes this easier than an out-of-town food excursion.

What the two-hour class actually offers

The official schedule lists one main stop, a Peruvian cooking class, but the experience has several parts within that session. You should expect an introduction to Peruvian food culture, practical preparation, a pisco sour class, and a sit-down meal.

One detailed account also includes a market visit. That is an important feature because food makes more sense when you see the ingredients before they reach the cutting board. A market stop can show you the everyday produce and products behind Peruvian cooking, though the available information does not specify which market or how much time you will spend there.

The class then moves into food preparation. The promise here is active participation rather than watching a chef work from a distance. You should have a chance to handle ingredients and follow the cooking process, with Hector or Jose explaining the steps.

At two hours, the pace will be brisk. You will not cover every region of Peru or master a long menu. Think of it as a focused introduction with enough time to cook, eat, and learn a few techniques you can use again.

The class finishes with lunch or dinner. This is a useful part of the value because the meal turns the lesson into a complete outing. You are not paying $60 for a short demonstration and then buying food elsewhere. You cook, sit down, and eat what the class has prepared.

The pisco sour lesson adds a distinctly Peruvian touch

A pisco sour class is included, and it gives the experience a clear connection to Peru. Pisco is the country’s signature grape spirit, and the cocktail is one of the easiest ways to begin a conversation about local food and drink.

The cocktail lesson also breaks up the cooking. You are not spending the full session chopping and waiting for dishes to finish. Instead, the drink becomes part of the meal and helps explain how Peru’s food culture reaches beyond recipes.

This part may be especially appealing if you enjoy returning home with something you can recreate. The experience includes recipes for the day, although the supplied details do not specify whether the pisco sour recipe is included separately. You can ask the chef about that during the class.

If you do not drink alcohol, check the arrangements before booking. The information confirms that a pisco sour class is included, but it does not state whether a nonalcoholic version is available.

Why the market visit can make the food lesson stronger

A market visit is mentioned in the detailed account of the experience, along with interactive preparation, music, and the final meal. If the market portion is included in your session, it gives you a better sense of how Peruvian cooking starts with ingredients rather than restaurant presentation.

For you, the benefit is simple: you get context before the cooking begins. Seeing foods in their everyday setting can help explain the colors, textures, and flavors that later appear in the dish. It also keeps the class tied to Lima instead of making it feel like a standard international cooking workshop.

The exact market schedule is not provided, so I would not book this solely as a market tour. Treat it as a possible part of the cooking experience. The central promise remains the class, the pisco sour, and the meal.

The class also includes music, according to the account provided. Box music is specifically mentioned, which suggests a casual cultural touch rather than a formal performance. That detail helps set the mood, but the real value is still the food instruction.

A meal shared with the people in your class

The final meal is where the experience shifts from lesson to social gathering. After preparing the food, you sit down and eat together. A meal made by your own hands usually gives you a better sense of the work behind each dish, even when the cooking itself is guided.

This part works well for solo visitors, couples, and small groups who enjoy meeting people around a table. The class has a maximum of 15 people, so the setting should be more personal than a large food demonstration. Still, 15 is not an intimate private lesson. If you want one-on-one chef time, you should keep your expectations modest.

The account of the experience describes the chef as friendly and eager to share cooking tips, recipes, and local foods. That is exactly the sort of contact that can make a short class worthwhile. You are not only collecting instructions. You are also learning how a local chef talks about his country’s cooking.

The meal is either lunch or dinner, depending on the session you choose. The morning or afternoon choice makes it easier to fit the class around your Lima plans. Before booking, check the available start time and select the option that leaves you enough room for transportation.

Is $60 a good value?

At $60 per person, this is not the cheapest way to eat in Lima. You can certainly find a meal for less. The value comes from combining several services: instruction from a Maido chef, a pisco sour class, cooking time, recipes, and lunch or dinner.

The price looks strongest if you would otherwise pay for a food tour and a separate meal. You are also paying for access to professional guidance in a small group. The Maido connection gives the class extra appeal, especially for food-focused visitors who may not be able to secure a table or afford a full tasting menu at the restaurant itself.

The value is weaker if you mainly want a quick meal or a formal Maido dining experience. This is not described as a visit to the restaurant, and it does not promise a tasting menu. It is a cooking class held in Miraflores, with a chef connected to Maido.

I would see the $60 as a reasonable middle ground. You receive an activity, a drink lesson, a meal, and recipes. The class is short, so the instruction must be useful and active for the price to feel worthwhile. The small maximum and chef-led format help make that case.

Who will enjoy this class most?

I would recommend it to you if food is one of the reasons you came to Lima. It suits visitors who want to do something rather than simply sit in a restaurant, and it gives you a practical memory to carry home.

It is also a good fit for people interested in Peruvian culture but working with limited time. Two hours is enough to add the class to a larger Lima itinerary without giving up an entire day. The morning and afternoon options make planning easier.

Couples, families with older children, and solo visitors can all fit the format. Children must be accompanied by an adult, and the maximum group size is 15. The information does not give a minimum age, so families should confirm that point before booking.

Food allergies and intolerances can be accommodated. You should provide those details in advance rather than waiting until the class begins. The class may involve several ingredients, and early notice gives the cooking team a better chance to plan safely.

You may want to skip it if your main interest is fine dining service, an extensive menu, or a long market tour. The class is a short, active introduction. It is not a full-day food expedition or a substitute for dining at Maido.

Timing, booking, and cancellation details

The experience is often booked about 31 days ahead, so planning early is sensible, especially if you need a particular morning or afternoon. Confirmation is sent within 48 hours of booking, subject to availability.

For a last-minute request, the provider asks you to contact them by phone or WhatsApp at +51-922063425. That is useful if you are already in Lima, though confirmation still depends on space.

You can cancel for a full refund if you do so at least 24 hours before the start time. Cancellations or changes made within 24 hours are not accepted for a refund. The cut-off follows local Lima time, so check the clock before making a late change.

The activity requires good weather and a minimum number of people. If poor weather or low enrollment causes cancellation, you will be offered another date or experience, or a full refund. That policy is worth noting because the class is primarily indoors as described, yet weather can still affect the operation.

My take: book it for food, not just for the name

I would book this class if you want a personal, practical way to connect with Peruvian food in Lima. The best reasons are the Maido chefs, the pisco sour lesson, the included meal, the recipes, and the chance to take part instead of simply watching.

I would also book it if you have only a short window in Miraflores. Two hours gives you a compact experience, and the return to the same meeting point keeps the plan simple.

I would pass if you expect a full restaurant-level tasting menu, a guaranteed private lesson, or a detailed tour of Lima’s markets. The exact chef and dishes depend on availability, and the group can reach 15 people.

For most food-minded visitors, the $60 price is sensible. You get instruction, culture, cooking, and dinner or lunch in one package. Just confirm dietary needs early, allow time to reach Ca. Gral. Borgoño 712, and book ahead if your Lima schedule is tight.

FAQ

How much does the cooking class cost?

The class costs $60 per person.

How long does the experience last?

The cooking class lasts approximately two hours.

Where does the class begin?

It begins at Ca. Gral. Borgoño 712, Miraflores 15074, Peru.

Where does the activity end?

The experience ends back at the meeting point.

Which chefs lead the class?

The class is led by chef Hector Aguilar or chef Jose Aguilar. Both are identified with Maido, with Hector serving as creative chef and Jose as chef de cuisine.

Is a pisco sour included?

Yes. A pisco sour class is included in the experience.

Does the price include food?

Yes. Lunch or dinner is included, along with the recipes of the day.

Can food allergies or intolerances be accommodated?

Yes. Food intolerances and allergies can be catered for. Provide the information when booking.

How many people can join the class?

The activity has a maximum of 15 people.

Can I cancel for a full refund?

Yes, if you cancel at least 24 hours before the start time. Cancellations or changes made less than 24 hours before the start time are not refunded or accepted.