Restaurant concepts are invented every hour of the day in a world that is becoming increasingly competitive. Chefs are often found to limit their creativity in a search for acknowledgement, as the mould of Michelin starred restaurants is becoming more and more transparent. As a result, replicating the common denominators among successful restaurants seems more important than creating individuality. In a world full of diffusion there are, however, still chefs who remain true to themselves and find peace in their passion. Chef Virgilio Martinez has certainly reached the highest level of harmony between commercialism and authenticity – two aspects which are incredibly difficult to combine.
In his restaurant, Central, a tranquil oasis is realized in the epicentre of the overwhelming and vibrant city of Lima, Peru. Voted fourth and fifth best restaurant worldwide in 2016 and 2017 respectively, Chef Martinez is soaring. However, the rise of the ‘chef of the year 2017’, was not easy. In a documentary, he talks about the difficult journey which he has taken to get to the level at which he is now.
In his early years, the kitchen was Chef Martinez’s escape. An escape from the, then politically unstable Peru, towards the unknown. During these years, Chef Martinez worked in kitchens outside South America in order to grow, learn and experience. With the sheer desire to succeed, he would continue to work for iconic chefs that shaped his perception and view on gastronomy. It was only when he returned to Peru, after years of international experience, that he started to see the potential of his home country. Nevertheless, it would take years before he decided to come back to Peru and, initially, with a mediocre level of success. Thankfully, Chef Martinez managed to keep his fire burning as he continued to reinvent the way in which we perceive gastronomy, leaving footprints in the sand as he, ultimately, walked his path confidently