Diego Muñoz is a Peruvian Chef, a free rider and concept creator, aiming to explore and exchange through his culinary creativity.
Widely renown as one of the world’s most talented and creative chefs, Peruvian Diego Muñoz, belongs to the new generation of chefs promoting the spread of Peruvian Cuisine and Latin American heritage around the world.
Trained at Le Cordon Bleu in Canada and Paris, he has worked at the mythical restaurants Mugaritz and El Bulli in Spain, where he learned under the lead of Andoni Luis Aduriz and Ferrán Adriá. He led the kitchen of Bilson’s in Australia before moving to Lima to lead Astrid & Gastón, taking the restaurant to #1 on The Latin American 50 Best Restaurants List, and to #14 on The World's 50 Best Restaurant's List.
At the height of this success, faithful to his aim to evolve, he decided to leave Astrid & Gastón and take a year off to travel the world in search of inspiration, culinary exchange and a deep learning on local produce and sustainability, working with chefs and crews from different backgrounds and heritages. He was considered by the New York Times as one of the four nomadic chefs to watch.
After dedicating 2016 to a global exploration that took through 20 different countries, kitchens and cultures around Europe, South, Central and North America, the Middle East and Asia, he has now found a creative balance through exploration and simplicity in connection with local traditions.
He has kicked off 2017 by leading the path for his 1111 Peruvian Bistro in Miami, becoming the Executive Chef of the breathtaking Belmond Andean Explorer, the first luxury sleeper train in South America, and opening a restaurant in Lisbon with Portuguese chef and great friend José Avillez.
Amongst other culinary projects, he keeps travelling around the world.