When talking about Peruvian gastronomy, one of the references that come to mind is Virgilio Martínez. Renowned Peruvian chef and owner of the prestigious Central Restaurant with his wife Pía LeónMartínez is a fundamental figure on the world culinary scene.
Central Restaurante was awarded as the best restaurant in the world in the 2023 edition of The World’s 50 Best Restaurants, an honor that reflects the excellence and creativity of its cuisine. However, few know the past of Martínez, a man who in his youth dreamed of being a professional skater. This passion, which he had to abandon due to injuries, led him to find in cooking a new way of living to the fullest.
The present day, June 10th, Martínez was present at the Masterchef Grand Final in Spain. At this event, he spoke not only about Central and the importance of geography and the Peruvian ecosystem for his cuisine, but also shared a personal anecdote that tells us more about his beginnings in gastronomy. During the conversation, one of the jurors of the Spanish program asked him about his past as professional skater and his transition to cooking, a question that led the chef to reflect on his career.
Virgilio remembered with nostalgia his adolescence, a time when skateboarding was his greatest passion. He “He wanted to be a professional and traveled for competitions. I lost this due to injuries. I began to see in cooking a way to travel and experience that same adrenaline, knowledge and teamwork, with discipline, passion and rebellion,” explained the chef.
When I was younger, the love for skate had captured him completely, marking the end of his path in the beautiful sport. This decision, although disconcerting to many at the time, was the beginning of a new stage in their life. Leaving football behind, Virgilio immersed himself in the world of skateboarding, a discipline that offered him the freedom and excitement he was looking for. However, the injuries began to accumulate, forcing him to reconsider his future. It was then when the kitchen It appeared as a new passion.
In gastronomy, the Peruvian chef found a fertile ground to channel your energy and creativity. Cooking not only offered him the opportunity to travel, but it also gave him the adrenaline and the challenge that I valued so much. At Central Restaurante, she applied the same dedication and passion that he once showed to his hobbies. His focus on Peruvian ingredients and commitment to sustainability resonated with the culinary world. Making his establishment not only stand out for its innovative food, but for its ability to tell stories through each dish, reflecting the geography and biodiversity of Peru.
Martínez and his team transformed Central into a culinary laboratory, exploring the different ecosystems of the country, from the Amazon to the Andes. This approach allowed him to create a menu that not only delighted palates, but also educated diners about the cultural and natural wealth of Peru. The creativity and rigor with which Virgilio approaches his work in the kitchen are a testament to his character and determination.
Peruvian chef Virgilio Martínez made his entrance during the decisive stage of preparing the final dishes, being received with enthusiasm by the attendees. Asked about the responsibility of leading the best restaurant in the world, he expressed: “It is a tremendous responsibility not only with Peru, but with Latin America. It is also pure growth, more freedom to do what we like and face a future with inspiration and a larger, more global audience.”
In addition, he commented that Peruvian gastronomy is deeply influenced by geography, multiculturalism and the diverse ecosystems of the country.
“An ancient agriculture, a legacy of the Incas and fusions with Spain have contributed to a diverse cuisine. We look for nature and calm in the modern world.” He highlighted the importance of local and ecological cuisine, referring to his restaurant Mil, recognized for its focus on native and sustainable ingredients.
The chef evaluated the final dishes with a critical approach, praising the stories, flavors and structures presented by the participants. After tasting the dishes, Virgilio had the honor of delivering the trophy to the winner, Angelicawho emerged as the best chef of the program.
