Chef Jaime Torres and Felipe Torres of Raymi - Biography

Jaime Torres took a detour from business studies at the National University of Colombia in Bogota when his curiosity about all things culinary became too much to ignore. Felipe Torres always knew he wanted to be chef. Both brothers made it to New York City and the Institute of Culinary Education. Jaime made the extra leap across the pond to Instituto de Formación Empresarial de la Cámarade Comercio e Industria de Madrid, Spain, where he also worked at Gastón Acurio’s A&G Madrid—his introduction to Peruvian cuisine. Felipe worked at Lupa and Esca in New York before journeying to northern Italy, where he spent a few years soaking up the culture and working at such restaurants as two-Michelin star Il Sole.

With his interest in Peruvian cuisine peaked, Jaime traveled to Peru and worked at the flagship Astrid y Gastón in Lima and at La Mar. When Felipe returned to New York, he felt the call of Peru, as well. In Lima he had worked under Chefs Javier Wong (Maido), Virgilio Martinez (Central), and Acurio. Now co-executive chefs of Raymi in Manhattan (with a short stint at Momofuku by Felipe), the brothers are at the forefront of the Peruvian culinary revolution in America.