A Freerider Chef, aiming to explore and dialogue through culinary creativity.
Diego Muñoz, belongs to the new generation of South American chefs working exotic ingredients with a solid European technique foundation, a huge respect for heritage, a limitless creativity and an ethos for the environment protection and the mentorship of younger generations.
He also promotes the spread of Peruvian Cuisine and Latin American culture around the world.
He graduated from Le Cordon Bleu in Canada and Paris, and is an alumni from both mythical restaurants El Bulli and Mugaritz, under the leadership of Ferrán Adriá and Andoni Luis Aduriz, respectively.
While working in Australia at Bilson’s he got their third hat back and a nomination to Chef of the Year 2011.
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, he took 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.
After 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.
Named by the New York Times as one of the Four Nomadic Chefs To Watch, he has cooked with the likes of Ducasse to many great culinary minds in the industry.
Diego kicked off 2017 by becoming the Executive Chef of the breathtaking train ride The Belmond Andean Explorer in Cuzco, the first luxury sleeper train in South America, providing a unique experience through the Peruvian Andes.
He also opened Cantina Peruana in Lisbon with Portuguese Chef and great friend José Avillez, PMY in Copenhagen with Emilio Macías and Karlos Ponte, and UluCliffhouse in the coasts of Uluwatu, Bali, with the owners of Operation Dagger in Singapore, famous as one of the World's Best Bars.
His newest project has brought him to the Aegean coasts of Turkey, partnering with Ian Schrager's and Marriot International's EDITION Hotels brand to set the culinary universe of The Bodrum EDITION, where the signature restaurant BRAVA is set to explore Turkish produce trough Latin and world-wide inspired flavours.