Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz flawlessly executes a complex layering of flavours with extreme attention to detail with an innovative and clean style.
Former Executive Chef at the world renowned Astrid y Gastón in Lima, Peru, where he during four years took the restaurant from #42 to #14 on The World’s 50 Best Restaurant’s List and #2 of Best Latin American Restaurants.
Now an explorer on a global tour and nomadic year through 22 different countries, kitchens and cultures in Europe, South, – Central and North America, Russia, Asia and the Middle East, working with collaborations, exclusive dinner parties, lectures, charity and gastronomic festivals.
Diego Muñoz started his career in 1998 when admitted to the prestigious Le Cordon Bleu in Canada and Paris. At the latter he was awarded “Le Grande Diplôme” – first price in culinary arts and pastry.
He worked at Mugaritz and El Bulli, before moving to Australia where he revolutionized the kitchen at Bilson’s.
For Diego Muñoz it’s all about quality and sustainability, using only ingredients that come from the best producers and most humane farms. He focuses on using produce from locals ensuring both quality and helping local farmers survive.
Widely renown as one of the world’s most talented and creative chefs, Diego Muñoz exquisite cuisine is flawlessly executed with a complex layering of flavors and attention to detail. An excellence that has drawn attention from all parts of the world towards the capital of Peru.
But at the end of the day Chef Muñoz has a humble approach to his talent and would prefer to be in front of the stove instead of the camera any day. Some of his recipes will however soon be made available to the public, as he has created more than 150 unique recipes intended soon to be release in a cookbook.
Diego Muñoz has devoted 2016 to culinary exploration, adventure and limited time-based projects around the world and offers his gastronomic excellence for lectures, food festivals, consultancy, private dining and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
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Portrait Credit: Ines Menacho
Cured Soft Cooked Egg Cook the eggs from room temperature at 62°C for 30 min. Mix the water, salt and vinegar and crush with the turmix. Once the egg is...
