Virgilio Martínez

Biography

Virgilio Martínez transformed Peruvian cuisine into a global phenomenon by mapping Peru's biodiversity through altitude-based tasting menus, earning Central the title of World's Best Restaurant. Born in Lima in 1977, Martínez initially studied law before discovering his passion for cooking. He trained in culinary schools in Canada and London, working at prestigious restaurants including Lutèce in New York and Can Fabes in Spain under Santi Santamaria. Returning to Peru, he opened Central in Lima's Barranco neighborhood in 2008 with his wife Pía León (herself a celebrated chef). Central's revolutionary concept organizes dishes by altitude—from 20 meters below sea level (Amazonian fish) to 4,100 meters above (Andean tubers and grains)—showcasing Peru's incredible biodiversity. This approach required extensive research through their Mater Iniciativa center, which documents indigenous ingredients and traditional techniques. In 2023, Central was named World's Best Restaurant, the first South American restaurant to achieve this honor. The restaurant has since entered the "Best of the Best" hall of fame. As of 2025, Central continues operating with completely restructured menus: Territorio En Desnivel (12 courses) and Mundo Mater (14 courses), priced around $240-270. Signature ingredients include Amazonian cacao, Lake Titicaca fish, coastal shellfish, and highland quinoa varieties. Beyond Central, Martínez operates Kjolle (run by Pía León, named World's Best Female Chef 2021), Mil restaurant in Cusco's Sacred Valley at 11,700 feet elevation, and Maz in Tokyo. His work goes beyond cooking—it's cultural preservation, elevating indigenous ingredients and techniques while supporting local communities and sustainable harvesting practices.

Origin Story

Virgilio Martínez grew up in Lima eating his grandmother's traditional Peruvian cooking, but initially pursued law to please his family. Skateboarding obsessed him more than contracts—he felt suffocated by expectations. At nineteen, on impulse, he enrolled in culinary school in Ottawa, Canada, finally admitting what he'd always known: food was his calling. Training at prestigious European restaurants felt hollow—he was cooking French and Spanish food while ignoring Peru's incredible biodiversity. Returning home, hiking through the Andes and Amazon with researchers, he discovered ingredients his own country had forgotten: varieties of quinoa, purple corn, exotic river fish. The revelation was stunning—Peru's altitude zones from Amazon to Andes held more biodiversity than anywhere on earth. He would map it through cuisine, reclaiming his heritage ingredient by ingredient.

Signature Dish

Altitude-Based Tasting Menu

Achievements

• Central named World's Best Restaurant (2023)
• Pioneered altitude-based cuisine mapping Peru's biodiversity
• Founded Mater Iniciativa research center documenting indigenous ingredients
• Operates restaurants in Lima, Cusco, and Tokyo

Career Highlights

• Opened Central Lima (2008) with wife Pía León
• Named World's Best Restaurant (2023)
• Founded Mater Iniciativa research center
• Operates Mil restaurant at 11,700 feet in Cusco

Awards & Honors

• World's Best Restaurant (2023)
• Entered Best of the Best hall of fame (2024)
• Multiple appearances in World's 50 Best
• Latin America's Best Restaurant multiple times

Legacy & Impact

Martínez elevated Peruvian cuisine to global prominence while preserving indigenous foodways and supporting sustainable practices. His altitude-based concept inspired chefs worldwide to explore their regions' biodiversity and tell stories through terroir-driven cuisine.

Pro Tips

• Explore your region's biodiversity - there are incredible ingredients waiting to be discovered
• Altitude affects flavor - ingredients from different elevations taste fundamentally different
• Work with indigenous communities to preserve traditional ingredients and techniques

Cookbook

Central