The well-known Madrilenian chef does not hide the difficulties of the job: for him, a career at high levels can lead to sacrifice to the point of literally being sucked down by stress.
The Chef
The price of success, in Dabiz Muñoz's case, has the flavor of obsession. The Madrid-based three-Michelin-starred celebrity chef confesses himself in the Netflix documentary UniverXODabiz, where he talks unfiltered about the crushing weight his restaurant, DiverXO, has had on his life. “I am mentally very tired of DiverXO, “ he admits without mincing words, as 7Canibales reports here. A strong statement that opens a glimpse behind the scenes of a universe of sacrifice, extreme discipline, and obsessive pursuit of perfection.
At only 27 years old, Muñoz has given birth to a “monster” that over the years has brought him glory and prestigious awards, but also anxiety and dissatisfaction. If DiverXO has become a temple of haute cuisine, it is due to his absolute dedication, meticulous control of every detail, and ability to orchestrate a tasting menu in which up to 300 ingredients intertwine in explosive balance. But at what cost? “If I had known how much I would suffer, I wouldn't have done it,” Muñoz confesses, adding that he is ‘the person who suffers the most eating at DiverXO.’ A statement that sounds almost paradoxical, yet anyone who has worked in fine dining knows how high the price of excellence is.
In the documentary, Muñoz shows his most vulnerable side for the first time. His wife, host Cristina Pedroche, played a key role in supporting him, even taking him to a psychologist to help him deal with the pressure. Because behind the glamour of the three stars, behind the accolades as “World's Best Chef” (won three years in a row, from 2021 to 2023), lies a ruthless pace of work, which absorbs all energy and imposes continuous sacrifices.
What about the future? Here the certainties become hazy. DiverXO was supposed to move into the luxurious La Finca area of Madrid with an investment of 14 million euros. Then, the sudden step back: “After careful consideration, I decided not to go ahead with the project.” Meanwhile, the contract with NH Collection Hotel Madrid Eurobuilding will expire in April 2025, leaving a big question mark over the restaurant's fate. Muñoz himself questions whether it is still worth undergoing such a level of stress: “Am I willing to stay another ten years at this rate?”
During a conversation with chef Ricard Camarena at the World's 50 Best Restaurants ceremony, Muñoz answered the most dreaded question without hesitation, “Is what you do at DiverXO still what you enjoy most?”. "No, not anymore, ” he said bluntly. Indeed, he revealed that if he ever makes it to the number one spot on the World's Best Restaurants list (he currently occupies the number four spot), he might even decide to close DiverXO and devote himself to something else.
But one thing is certain: its happiness comes through the kitchen. Even if DiverXO changes shape or finds a new home, its innovative spirit will live on elsewhere. Muñoz is already looking to the future with his signature street food concept, StreetXO, which may soon expand to other cities, including Tokyo. “But there will be only one DiverXO", the chef emphasizes. Where and for how long? No one knows yet, perhaps not even him.
