Virgilio Martinez is one of the new generation chefs taking Peruvian cuisine to a higher level. His passion for Peruvian indigenous ingredients combines with the application of modern cooking techniques, creating a unique culinary experience that earned his flagship restaurant, "Central," the title of "Best Restaurant of the World."
Virgilio Martínez Véliz was born in 1977 in Lima, Peru. As a boy, he had a passion for skateboarding and wanted to pursue a career in it, but after an injury, he had to change course. He attended law school before redirecting himself towards his true passion: cooking.
After obtaining a diploma from Le Cordon Bleu culinary school in Ottawa and further certifications in London, Martinez worked in renowned restaurants. He moved frequently, accumulating international experience at "Lutèce" in New York City, "Can Fabes" in Sant Celoni, and "Astrid & Gastón" in both Bogotá and Madrid.
His culinary skill and creativity did not go unnoticed. Marie Claire magazine referred to the young chef as "the new star in Lima's gastronomic sky."
Martinez continued to build his career by opening several restaurants worldwide. In June 2012, he inaugurated "Senzo," a project in collaboration with Orient-Express Hotels, located in the "Palacio Nazarenas Hotel" in Cusco. In July of the same year, he opened "Lima," a modern Peruvian-style restaurant in the Fitzrovia neighborhood of London.
It was followed by his flagship restaurant, "Central," in the Barranco district of Lima, which entered the prestigious list of "The World's 50 Best Restaurants" in 2013, ranking fiftieth. Over the years, Martinez's restaurant climbed the ranks, and in 2023, it reached the top, claiming the first position.
What makes Virgilio's cuisine unique is the use of exceptional ingredients such as potatoes cultivated at 5,000 meters above sea level, kushuru (cushuro), an edible cyanobacterium harvested in high-altitude wetlands, and wild varieties of kiwicha and quinoa. Furthermore, Martinez is a true salt enthusiast, utilizing over 120 different varieties in his restaurant in Lima.
Martinez's impact extends beyond just cooking. In 2013, he contributed to the formation of "Mater Iniciativa," an interdisciplinary group of professionals traveling throughout Peru in search of unique ingredients to incorporate into his cuisine.
In 2014, he opened a second restaurant in Lima called "Lima Floral," and "Central" was named the best restaurant in Latin America.
Over the years, Martinez never stopped, opening several other establishments, including "Kjolle" in Lima, led by Pia Léon, "Mil" in Cusco, and a restaurant in Dubai at Citywalk Phase 2 in 2017.
In 2018, he established a laboratory amidst the Andes, where he collaborates with local families to catalog various crops, promoting the conservation and valorization of the country's culinary and biodiversity resources.
Despite his extraordinary success, Martinez remains humble and rooted in his passion for cooking.
In 2020, "Central" was isolated due to the pandemic, preventing many international customers from traveling. Faced with this situation, Virgilio and Pia León decided to embark on a journey across the Iberian Peninsula. During their journey, they cooked in the homes and restaurants of chef friends, presenting their extraordinary gastronomic proposal.
In December 2021, Virgilio developed the menu for "Estero," a restaurant located within the boutique "La Casa de la Playa" of the Xcaret group, offering a fascinating blend of Mexican and Peruvian cuisine.
Martinez's career has not been without obstacles. His love for cooking even risked getting him arrested, but his talent and dedication have made him influential in the international culinary landscape and a true ambassador of Peruvian cuisine worldwide.
