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 South American heritage around the world.

An El Bulli alumnus, he has been considered by the New York Times Magazine as one of four nomadic chefs to watch, dedicating 2016 to a global exploration that took him through 20 different countries, kitchens and cultures around Europe, South, Central and North America, the Middle East and Asia. He has worked on collaborations, festivals, lectures, charity and other gastronomic events, always adapting, evolving and challenging his creativity.

After training at Le Cordon Bleu in Canada and Paris, Diego was awarded with “Le Grande Diplôme” distinction before going off to work at the mythical restaurants Mugaritz and El Bulli in Spain, where he learned under the lead of Andoni Luis Aduriz and Ferrán Adriá. He then moved to Australia to revitalize the kitchen of Bilson’s, reaching the great success that got him the nomination as Chef of the Year in 2011.

After 15 years abroad, he decided to return to his hometown, take back on his own culinary heritage and lead one of the most important projects in Peruvian gastronomy. During the four years leading Astrid & Gastón​, he took the restaurant to #1 on The ​Latin America’s 50 Best Restaurants List​, and to #14 on ​The World's​ ​50​ ​Best​ ​Restaurant's​ ​List​.

At the height of his 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. A down to earth free rider, he has found a creative balance through exploration and simplicity in connection with local traditions.

In 2017 he started setting the path for new culinary projects, creating an informal high-end progressive Peruvian menu for 1111 Peruvian Bistro in Miami - now successfully running on its own -, opening Cantina Peruana in Lisbon with Portuguese chef and great friend José Avillez​, the bistró PMY PapaMaizYuca in Copenhagen, with Chefs Karlos Ponte and Emilio Macías​, and soon kicking off the operation of the beach club Ulucliffhouse​ in the southern shores of Bali, Indonesia.

Amongst other culinary projects soon to open, he will keep traveling.