DIEGO MUÑOZ

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PERUVIAN CULINARY EXPLORER

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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 20 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.

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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:

ambassador@bon-vivant.dk

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Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.

The diplomacy speaks to a strong network of 500 journalists, bloggers and writers, as well as 2000+ luxury diners around the globe.

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Hungry for more? See Selected Dishes by Diego Muñoz.

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SELECTED LINKS

WEBSITE: CHEF DIEGO MUÑOZ

Diego Muñoz embarks on a culinary global tour and starts a nomadic year working with collaborations, exclusive dinner parties and gastronomic festivals.

EATER: DIEGO MUÑOZ FUELS MEMORIES

In this grand interview with Eater the Peruvian chef talks menu changes, “Memories of My Life,”, child hood, Peruvian Cuisine and much more.

THE ART OF PLATING: DECONSTRUCTING WITH DIEGO MUÑOZ

Diego Muñoz deconstructs one of his favorite dishes from called “Ajiaco de Papas y Lengua Estofada,” also translated as Potato and Beef Tongue Stew.

NEW YORK TIMES: THE NEW GENERATION OF NOMADIC CHEFS

The world-famous Peruvian chef devotes a full year to an exploration with the highest possible culinary value in a melting pot of different cuisines and cultures, and in that way find the culinary DNA for his future own restaurant to be.

THE DAILY MEAL: RUNNING THE SHOW AT ASTRID Y GASTON

A three-part in-depth interview with Chef Diego Muñoz on being the shining star of the Lima restaurant scene.

INSTAGRAM: CHEF DIEGO MUÑOZ

Follow the culinary adventures of Peruvian Star Chef Diego Muñoz.

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Photos by Wes Rowe, Astrid y Gastón and Fine Dining Lovers.

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“Words really can’t begin to describe the pure wealth and breadth of flavours that you get to experience over 28 meticulously prepared and presented courses. Everything flowed beautifully with just the right amount of timing between courses; nothing felt rushed, nor delayed and the four and a half hours absolutely flew by.”

– Flying Nomad