Virgilio Martínez, born in Lima, is a pioneering chef who brings Peru’s rich biodiversity and unique ecosystems to the world of gastronomy. After training at Le Cordon Bleu and gaining experience in international kitchens, he returned to his cultural roots to develop a distinctive culinary approach that combines Peru’s local ingredients with modern techniques.

Founded in 2008, his restaurant Central (Lima) revolutionized the culinary world with a menu featuring more than 15,000 native ingredients sourced from different altitudes ranging from sea level to 4,200 meters above. Central was named “The Best Restaurant in the World” in 2023, strengthening its position as one of the most important ambassadors of Peruvian cuisine on the global stage.

Virgilio’s culinary philosophy is encapsulated in the motto “afuera hay más” (“there’s more out there”); this philosophy is embodied in Mater Iniciativa, an interdisciplinary project that combines not only culinary innovation but also scientific and cultural research.

His emphasis on the uniqueness of local ingredients—such as high-altitude potatoes, lake algae (kushuru), and over 120 varieties of salt—adds both depth and a distinctive character to his dishes. In this way, Martínez is not only a chef but also an ambassador of Peruvian gastronomy and a visionary dedicated to sustainability and the preservation of biodiversity.