Virgilio Martínez, born in 1977 in Lima, is one of the most internationally acclaimed Peruvian chefs. Known for his innovative approach to Peruvian cuisine, he is the owner of the famous restaurant Central in Lima, which has often been ranked among the best restaurants in the world. Through his work, Martínez highlights Peru's biodiversity by incorporating ingredients from the country's various regions into his unique culinary creations.
Born into a family where food played a central role, Virgilio Martínez developed a passion for cooking early on. However, it was during his travels around the world, especially in Europe and Asia, that he truly discovered his love for gastronomy. He studied at prestigious culinary schools, including Le Cordon Bleu in London, where he honed his skills in classical cuisine.
After working in renowned restaurants in London and New York, Virgilio returned to Peru with a clear vision: he wanted to reinvent Peruvian cuisine and bring it to the world stage. In 2010, he opened Central, a restaurant that quickly became a beacon of contemporary Peruvian gastronomy.
Central reflects Virgilio Martínez's passion for the geographical and culinary diversity of Peru. Each dish on the menu is an exploration of the country's different ecosystems, from the Andean highlands to the Amazonian rainforests, and the Pacific coastal regions. With his team, he explores local, often forgotten ingredients and incorporates them into innovative creations that celebrate Peruvian traditions while reinterpreting them.
Virgilio's philosophy is based on the continuous discovery of new ingredients and a deep respect for nature. He draws inspiration from the ancient knowledge of indigenous peoples to create dishes that connect the past and present of Peruvian gastronomy.
Thanks to his unique approach to cuisine, Central quickly rose through the ranks of international restaurant rankings. It has been named one of the best restaurants in the world multiple times on the World's 50 Best Restaurants list. In 2023, it reached the number one spot, solidifying Virgilio Martínez's status as a key figure in global gastronomy.
In addition to his success at Central, Virgilio has opened several other restaurants, including Mil, located near the archaeological site of Moray in the Sacred Valley of the Incas. This restaurant is a tribute to traditional Andean agriculture and offers a dining experience that highlights local products from the Peruvian highlands.
Virgilio Martínez is also a strong advocate for sustainability and ethics in cooking. He works closely with farmers, fishermen, and local communities to ensure that the ingredients he uses are produced responsibly. His commitment to sustainability is central to his culinary philosophy, and he advocates for a gastronomy that respects the environment and values local producers.
He is also the co-founder of Mater Iniciativa, a research center focused on indigenous ingredients and ancestral culinary practices. Through this initiative, Virgilio aims to preserve and promote Peru's biodiversity by highlighting lesser-known ingredients and encouraging environmentally respectful cuisine.
With a constantly evolving career, Virgilio Martínez continues to influence Peruvian and global gastronomy. His innovative work, respect for nature, and commitment to sustainability have made him a key figure in the new wave of chefs who seek to reinvent traditional cuisine while respecting local ecosystems.
Thanks to his unique vision, he has succeeded in elevating Peruvian cuisine to the level of world-class gastronomy while staying true to his cultural roots and highlighting the richness of Peruvian ingredients. Virgilio Martínez is undoubtedly one of the greatest ambassadors of contemporary Peruvian gastronomy, and his legacy is destined to endure for generations to come.