Virgilio Martínez
Meet the Latin American chef that brings together whole eco-systems in his kitchen
Virgilio Martinez
With the Andes mountain range running up its centre, the Pacific Ocean to the west and the Amazon Basin to the east, Peru harbours an incredible range of biodiversity. And its Lima-born chef who can bring that biodiversity from the darkest reaches of Peru to the menu of his restaurant, Central.

Martínez favours macerated jungle fruits as sweeteners, powered quinoa as thickeners and insects as colourants. He knows about a certain strain of Peruvian potato grown at over1,500 meters above sea level, and even a kind of edible, pearl-like bacteria that flourishes in pools over 3,600 meters above sea level during the rainy season. Small wonder then that this Cordon Bleau-trained chef says that at Central, "we cook ecosystems."

Studying first in Canada, then London, the Martínez cooked his way around the globe, before returning to his home country to serve as executive chef at Gaston Acurio's flagship restaurant, Astrid & Gaston. Opening Central in 2010, Martínez's regional specificity was soon recognised around the globe; as of 2016, Central is ranked fourth in the World's 50 Best Restaurants list, while his London outpost, Lima, has received a Michelin star. In 2016 he published his debut Phaidon book Central.
Take a look at the wholly wild, yet wonderfully refined dishes that established Martínez as one of the world's best chefs
Central Dishes
Take a look at the new wild ingredients Virgilio Martínez is incorporating into his cookery
Martínez prepares one of his delicate dishes at Central
Martínez describes the taste of Peru
Watch Virgilio Martínez's interview with the Culinary Institute of America
Virgilio describes what you need to get ahead as a chef

Central Resatuarante
Santa Isabel 376.
Miraflores, Lima

Phone: +51 12 42 85 15

Instagram | Twitter | Facebook

The extraordinary cuisine of Peruvian chef Virgilio Martínez, one of the most admired emerging talents in the culinary world

This exquisite monograph from acclaimed Peruvian chef Virgilio Martínez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land.

"At Central we cook ecosystems." —Virgilio Martínez