Diego Muñoz, representative of a new generation
of chefs who are trying to promote South-America’s
cultural heritage all around the world,
was considered by The New York Times
as one of the four nomadic chefs to follow.
He was awarded “Le Grand Diplôme” at the Le Cordon Bleu culinary institute and learned at the hand
of Andoni Luis Aduriz in Mugaritz, and Ferran Adrià
in El Bulli, where he met José Avillez.
From there he moved on to Bilson’s, in Sidney,
where he was named “Chef of the Year”.
When he returned to Lima, he decided to take back
his gastronomic heritage and lead Astrid & Gastón,
taking it to #1 of “Latin America’s 50 Best Restaurants List”
and to #14 of “The World’s 50 Best Restaurants List”.
In 2016, he went on a global journey
through 20 countries to promote Peruvian gastronomy,
opened his 1111 Peruvian Bistro in Miami and created
the menu of the luxury train that crosses
the Peruvian Andes —the Belmond Andean Explorer.