Diego Muñoz.

A Freerider Chef.

 

Diego Muñoz, belongs to the generation of South American chefs that grew up abroad with a solid foundation in technique, only to get back to their homeland to explore exotic ingredients and aboriginal produce. They nourish a huge respect for heritage, a limitless creativity, and an ethos of recognition of local producers and multicultural influences. They reflect in each dish the dichotomy between their unique identity and their cosmopolitan upbringing. Beyond borders, he promotes Peruvian Cuisine and Latin American culture around the world.

Graduated from Le Cordon Bleu in Canada and Paris, an alumni from both mythical restaurants El Bulli and Mugaritz, under the leadership of Ferrán Adriá and Andoni Luis Aduriz, he moved to Australia to be the head at Bilson’s, getting their third hat back and earning a nomination to Chef of the Year in 2011.  

Back at home in Perú, he led the operation of Astrid & Gastón on the move to Casa Moreyra, reaching #14 on the World's Best Restaurants List and #1 on the Latin American 50 Best Restaurants List.

Faithful to his aim to evolve, after a year of pop ups and exploration around the world, from Europe, to South, Central and North America, the Middle East and Asia, he found a creative balance through the development of creative projects in partnership with outstanding restaurateurs. 

He opened Cantina Peruana in Lisbon with Portuguese Chef and great friend José Avillez, PMY in Copenhagen with Emilio Macías and Karlos Ponte, and most recently The Bodrum EDITION in Turkey, partnering with Ian Schrager's and Marriot International's EDITION Hotels brand to set their culinary universe.

As a consultant, both The Belmond Andean Explorer in Cuzco, the first luxury sleeper train in South America, and UluCliffhouse, a redefining beach club in the coasts of Uluwatu, Bali, hold his signature on their kick off menus.

Now, he invites us to explore the core of his creativity at ATMAN, a private culinary project in his own home.

© Goyo Barragan

At all levels, FOOD is a creative and innovative dialogue between cultures.


 
 
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