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About Relais & Châteaux
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Relais & Châteaux Chef

Diego Muñoz

Relais & Châteaux Chef

Diego Muñoz
Astrid & Gastón
Member Relais & Châteaux from 2013
Av. Paz Soldán 290
L27 San Isidro Lima


Astrid & Gastón

180 PEN s.i.

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


Since 2012 Diego Muñoz has been working as Head Chef at Astrid&Gaston, the number one in the list of the 50 best Latin-American restaurants. His culinary career started in 1998, when travelling around the world, he worked in many of the most important international restaurants such as Mugaritz (Andoni Aduriz), El Bulli (Ferran Adria), Royal Mail Hotel (Dunkeld Victoria) etc. In 2011 he worked at Bilson´s restaurant in Australia. He made it stand out and achieve one of the best spots in the culinary rankings of the year. Almost a year ago Chef Diego came back to Peru in order to pursue a study about Peruvian biodiversity and products, as well as to co-lead Gaston Acurio’s new project, Astrid&Gaston-Casa Moreyra which intends to project a whole new level of Peruvian culinary arts.

How do you go about selecting your ingredients?

Ever since I arrived here, our motto has been “Use local products!” Beyond considerations of flavor, we take our social commitment very seriously. The potatoes, for example, come from a part of the Andes that was especially hard hit during the war on terrorism and is now starting to produce again. Our corn comes from Cusco, our goats, suckling pigs, chickens and guinea pigs come from the mountains around Lima. Our fish comes from the Tumbes and Ancón regions and our sea urchins from Arequipa. One of our specialties is fish ceviches, prepared with lime, salt, red onions and chili.


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