Owner of the internationally ranked Central Restaurante, chef Virgilio Martínez was a semi-pro skater not too long ago. After a fracture to the clavicle in Califorina and, later on, an injury to his other shoulder in Peru, Virgilio Martínez became history to the skateboarding world and a star in the world of gastronomy.
At 38, Virgilio Martínez recalls toying with the idea of becoming an architect during that bend in his road. However, love for cooking and love for the travels that being a chef afforded him completely won the day. A fortunate choice as attested to by his Michelin star for the Lima London restaurant in the UK where he is Executive Chef.
Virgilio Martínez shares with CNN that he thinks about food from the moment he wakes up. Quite understandable given his related engagements as a cooking commitment at the RyuGin restaurant in Tokyo, awards event Latin America's 50 Best in Mexico City, and filming his cooking adventures with the Acomayo residents for CNN.
His signature of combining indigenous Peruvian ingredients with a modern approach to cooking is a veritable showcase of Peru's incredibly diverse culinary resources. The Pacific ocean, the Amazon, and the Andes are Virgilio Martinez' larder.
Key to Virgilio Martínez's technique is scouring his homeland for little known ingredients and for new farming lands. He immerses himself in the varied ecosystems of Peru rather than being limited to his kitchen. Virgilio Martinez believes in actively building a relationship with his suppliers, their land, and their products.
He collaborates with his sister Malena on a cultural and biological diversity research project called Mater Iniciativa, which affords him a solid structure for Central Restaurante's Mater Elevations. This Peruvian wonder is the elaborate 17-course highlight of the restaurant.
Virgilio Martinez's latest project is the Nos restaurant in Lima, Peru. Unlike Central, this new offering promises access to simple, direct cuisine for the casual diner.
