Virgilio Martnez Vliz

Vocation

Notable

Peruvian chef and restaurateur, considered one of the new generation of Peruvian chefs promoting the spread of Peruvian cuisine. He is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients. On 29 April 2013, his flagship restaurant, Central Restaurante, entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant. In 2014, the restaurant jumped 35 places to number 15, winning the "Highest Climber" award, and later that year was named Best Restaurant in Latin America. Martínez is known for his use of unique ingredients such as a potato grown at 5,000 metres above sea level; kushuru (cushuro), an edible cyanobacteria harvested in high-altitude wetlands; and wild varieties of kiwicha and quinoa. He is an aficionado of the use of salt, and cooks with more than 120 varieties in his restaurant in Lima. Link to Wikipedia biography