Cook with Maido’s creative chef and chef de cuisine

Cooking can open a city fast. This small-group class brings you into Peruvian food culture with Chef Hector, known as Maido’s creative chef, or Chef Jose Aguilar, one of the chefs at Maido, named the world’s best restaurant in 2025. You will prepare food, learn about local ingredients and enjoy lunch or dinner at the same table.

I especially like the personal instruction and the unusual mix of cooking, market time, pisco sour preparation, and music. The atmosphere is relaxed rather than stiff, and Chef Hector is praised for sharing practical cooking tips, recipes, and a clear love of Peru’s food traditions. The main consideration is time: two hours gives you a lively introduction, but not a long cooking course with many separate dishes.

I also like the value. At $60 per person, the price includes the class, a pisco sour class, recipes, and a full lunch or dinner. The class can take place in the morning or afternoon, but confirmation is subject to availability, so you should arrange it well ahead. It is booked about 31 days in advance on average.

Key Points Before You Book

• Maido connection: You may cook with Chef Hector Aguilar or Chef Jose Aguilar, both associated with the celebrated Lima restaurant Maido.
• Market and kitchen together: The experience combines a market visit with hands-on food preparation, giving you context before you sit down to eat.
• Pisco sour included: You learn about Peru’s best-known cocktail as part of the class, not as a separate bar stop.
• Meal included: Your cooking ends with lunch or dinner, plus the chance to enjoy the food you helped prepare.
• Small group size: The class is limited to a maximum of 15 people, allowing more contact with the chef than a large demonstration.
• Flexible timing: You can select a morning or afternoon class, depending on the available schedule.

Meeting Chef Hector or Chef Jose Aguilar

The class begins at Ca. Gral. Borgoño 712 in Miraflores, Lima. The same location serves as the end point, which keeps the outing simple and avoids the confusion of changing locations during a short experience.

The central appeal is the chance to learn from a chef linked with Maido. That connection matters because Maido is one of Lima’s most talked-about restaurants and was named the world’s best restaurant in 2025. You are not simply signing up for a generic cooking demonstration. You are meeting a chef connected to one of Peru’s highest-profile kitchens.

You may be taught by Chef Hector Aguilar or Chef Jose Aguilar. The available information does not promise one specific chef for every booking, so contact the provider if a particular instructor is important to you. Last-minute bookings can be checked by phone or WhatsApp at +51-922063425.

The atmosphere is intended to be laidback. That is useful for you if you want to ask questions, handle ingredients, and learn without feeling tested. It also makes the class a good choice for people who enjoy food but do not have advanced kitchen skills.

Starting at Lima’s Market

The market portion gives the class a useful beginning. Instead of meeting the finished dish at the table, you first get a look at the foods that shape Peruvian cooking. The exact market and the precise ingredients are not specified, so you should not expect a fixed shopping list or a published menu.

Still, this part adds something a standard cooking class often misses. You can connect the finished meal with the raw products and see how local food culture is presented in everyday life. For a first visit to Lima, that context helps turn a recipe into something more meaningful.

The market visit also gives Chef Hector a natural way to explain Peruvian ingredients and food traditions. The experience is described as both culinary and cultural, and this is where those two sides meet most clearly.

Keep your expectations practical. This is a two-hour activity, not a full morning food tour followed by several hours in a kitchen. The market stop is one piece of the class, so the amount of time spent there may be limited.

Hands-On Preparation in a Small Group

After the market, you take part in the food preparation. This is the part that makes the experience more useful than simply eating a meal at a restaurant. You can watch the chef work, follow the recipes of the day, and practice techniques under guidance.

The class is capped at 15 people. That is not a private lesson, but it is still a manageable number for a group cooking activity. A smaller group gives you a better chance to see what is happening and ask questions without shouting across a crowded room.

Chef Hector is described as friendly and eager to share cooking tips, recipes, and information about Peru’s foods. Those details suggest a class built around conversation, not only a chef performing while you watch. If you want to improve your own cooking, pay close attention to the small instructions, since those often matter more than the finished dish.

The phrase advanced cooking skills may sound intimidating, but the relaxed setting should help. The available details do not specify the dishes or techniques, so you should not book this expecting a particular recipe. Instead, think of it as a practical introduction shaped by the chef and the day’s ingredients.

The recipes of the day are included. That is a real benefit. A cooking class is much more useful when you can recreate part of it at home rather than leave with only a memory and a full stomach.

Learning to Make a Pisco Sour

The pisco sour class is another strong feature. Pisco is Peru’s signature grape spirit, and the cocktail is closely tied to the country’s food and drink culture. Learning to prepare one gives the experience a clear Peruvian identity.

You should see this as a compact cocktail lesson rather than a separate mixology course. The available information confirms that a pisco sour class is included, but it does not list the exact steps, ingredients, or length of this portion.

For you, the value lies in the connection between the drink and the meal. A pisco sour can be part of a larger introduction to Peru, especially when it is prepared alongside local food rather than ordered without context at a hotel bar.

If you do not drink alcohol, check with the provider before booking if this matters to you. The supplied details confirm the pisco sour class, but they do not state whether a nonalcoholic alternative is available.

Lunch or Dinner at the End

The class ends with lunch or dinner, and the activity returns to the original meeting point. You get to eat what you helped prepare, which gives the meal a satisfying purpose.

This shared table is one of the experience’s strongest human elements. The class is not only about instructions and recipes. It creates time for conversation, and the overall mood has been described as friendly enough that the group can feel like friends by the end.

Music is part of the atmosphere too. Box music is specifically noted as one of the enjoyable details. That may mean a lighter, more social setting than you would find in a formal professional kitchen. If you prefer a quiet, highly structured lesson, this casual style may feel less polished. If you like food with conversation and character, it should suit you well.

The meal also helps you judge the class as a complete outing. You are paying for instruction plus food, rather than paying for a lesson and then needing to find a restaurant immediately afterward. Since the activity lasts about two hours, it can fit neatly into a day of sightseeing in Lima.

Is $60 a Fair Price?

At $60 per person, this experience sits in a reasonable range for a chef-led class that includes a meal, cocktail instruction, recipes, and a market visit. The value becomes stronger if you want both a cultural activity and something to eat.

You are also paying for access to chefs connected with Maido. That does not mean you are dining at Maido itself, and you should not expect the price, setting, or menu of that restaurant. It does mean the class offers a link to Lima’s serious food scene without the cost of a luxury tasting menu.

The small-group limit adds value. A class of up to 15 people is still shared, but it should feel more direct than a large cooking show. The exact value depends on how much hands-on time you receive and which chef leads the session, both of which may vary.

I would consider the price especially fair for first-time visitors who want one activity to cover several bases: local food, cooking practice, a Peruvian cocktail, a meal, and a little social time. It is less useful for you if you already have several cooking classes planned or want an advanced, highly technical course with a published menu.

Choosing Morning or Afternoon

You can choose a morning or afternoon class, which makes it easier to fit around a Lima itinerary. A morning session may work well if you want the rest of the day free. An afternoon session may suit you if you prefer a slower start or want cooking to become your main evening activity.

The included meal changes how you should plan. Since the class includes lunch or dinner, avoid booking it right before another major meal. The exact meal period depends on your selected time.

Confirmation arrives within 48 hours of booking, subject to availability. Because the experience is booked about 31 days ahead on average, I would not leave it until the last minute if your Lima schedule is fixed.

The provider asks you to contact them by phone or WhatsApp for last-minute bookings. That is useful if you have an open afternoon, but it does not guarantee a place.

Who Will Enjoy This Class Most?

This is a strong pick for you if food is one of the reasons you came to Lima. You get more than a plate of Peruvian cooking. You see ingredients, prepare food, learn a classic drink, and sit down to eat with the people from the class.

It also suits couples, friends, and families. Children must be accompanied by an adult, and food intolerances or allergies can be catered for. Tell the provider about dietary needs before the class so there is time to plan.

The experience fits well for visitors who want a relaxed setting. Chef Hector’s friendly style and willingness to share recipes and tips are central to its appeal. The class is less suited to you if you want a silent, formal lesson or a fully published menu in advance.

It may also work for solo visitors. The group format gives you a built-in social setting, while the two-hour length keeps the commitment manageable.

Practical Details That Matter

The meeting point is Ca. Gral. Borgoño 712, Miraflores 15074, Peru. The activity ends back there, and the location is near public transportation.

The maximum group size is 15 people. The duration is approximately two hours, though you should allow a little flexibility around the start and finish when planning other activities.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations made less than 24 hours ahead are not refunded, and changes inside that window are not accepted. Cut-off times follow Lima’s local time.

The experience requires good weather. If poor weather forces cancellation, you will be offered another date or a full refund. The class also requires a minimum number of participants. If that minimum is not met, you will be offered another date or experience, or a full refund.

The experience has a 4.9 rating from 53 ratings, with 100 percent of listed customers recommending it. Those figures point to a very consistent level of satisfaction, especially when paired with the repeated praise for the chef’s warmth, the interactive preparation, the market visit, the music, and the shared meal.

Should You Book It?

I would book this class if you want an approachable introduction to Peruvian food and prefer doing something with your hands instead of only watching a chef. The Maido connection, included meal, pisco sour lesson, recipes, and market visit give the $60 price solid value.

Book it well ahead if you need a specific date, and contact the provider if you hope to cook with a particular chef. Do not book it expecting a full professional training course or a guaranteed menu. Choose it for the friendly setting, the chance to learn from chefs tied to Lima’s top restaurant scene, and the pleasure of sharing a meal you helped make.

FAQ

How much does the cooking class cost?

The price is $60 per person.

How long does the experience last?

The 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.

Who teaches the cooking class?

The class is taught by Chef Hector Aguilar or Chef Jose Aguilar, chefs associated with Maido.

Is a pisco sour class included?

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

Is food included?

Yes. Lunch or dinner is included, depending on the class schedule.

Do I receive the recipes?

Yes. Recipes from the day are included.

Can food allergies or intolerances be accommodated?

Yes. Food intolerances and allergies can be catered for.

What is the cancellation policy?

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not accepted for a refund.