Diego Muñoz, belongs to the new generation
of South-American chefs
who transform exotic ingredients
using a solid European technique.
He graduated from Le Cordon Bleu institute, in Canada
and in Paris, interned in Ferran Adrià’s El Bulli
and in Andoni Aduriz’ Mugaritz.
In 2011, Diego Muñoz dedicated himself
to revitalizing Bilson's kitchen, in Australia,
and earned back the third "Chef Hat",
a distinction granted by the website
Australian Good Food & Travel Guide.
Still in 2011, he was named “Chef of the Year”.
In Peru, he led the operation
of Astrid & Gastón Casa Moreyra’s
which came in 14th place in the W50B
and in 1st place in Latin America’s 50B.
Loyal to his goal of continuous evolution,
he travelled the world for a year
in search of inspiration
and gastronomic interchanges.
Considered “A Nomadic Chef to Watch”
by The New York Times,
he shared a kitchen with chefs
such as Alain Ducasse
and other industry giants.
In 2017, he took on the role of Executive Chef
on the Belmond Andean Explorer,
the first luxury train in South-America,
opened PMY PapaMaizYuca,
in Copenhagen, with Emilio Macías
and Karlos Ponte, and UluCliffHouse,
on the coast of Uluwatu, in Bali.
Still in 2017, he opened
CANTINA PERUANA in Lisbon,
with the Portuguese chef
and good friend José Avillez.
After the success in Bairro do Avillez,
CANTINA PERUANA moves to a wider space,
in Rua de São Paulo.
