{"id":22832,"date":"2016-07-12T01:30:35","date_gmt":"2016-07-12T05:30:35","guid":{"rendered":"https:\/\/thatdope.com\/food-drinks\/chef-virgilio-martinez-champions-peruvian-cuisine\/"},"modified":"2016-07-12T01:30:35","modified_gmt":"2016-07-12T05:30:35","slug":"chef-virgilio-martinez-champions-peruvian-cuisine","status":"publish","type":"post","link":"https:\/\/thatdope.com\/food-drinks\/chef-virgilio-martinez-champions-peruvian-cuisine\/","title":{"rendered":"Chef Virgilio Martinez Champions Peruvian Cuisine"},"content":{"rendered":"
\n

If he had his way, Virgilio Martinez would have been a professional skateboarder. As fate would have it, a fractured collarbone changed everything. Flash forward years later, he now brings diners on a culinary tour of Peru\u2019s most remote ecosystems with Central. Who would have thought that an injury could have paved the way to Central, Latin America\u2019s top eatery.<\/p>\n

Ranked globally as the fourth in The World\u2019s 50 Best <\/span>list, the restaurant first opened in 2009 in Lima. \u201cI\u2019ve always had the urge to do intense things, and the first time I set foot in a kitchen, I realized I was going to be a chef,\u201d Martinez, 38, told AFP. The chef, who now has restaurants in London and Dubai, runs the kitchen with the help of his wife, Pia, whom he calls his \u201cleader in life and leader in the kitchen.\u201d<\/p>\n

Priced at $120-per-head, the menu at the 15-table restaurant will feature\u00a0dishes such as crab meat served in marine rocks from five meters below sea level. \u201cYou can be eating from a marine ecosystem or products that come from more than 4,000 meters above sea level,\u201d Martinez says. His aim is to give other native Peruvian ingredients time to bask in the spotlight.<\/p>\n

Apart from serving up delectable meals, the award-winning chef is promoting Mater Initiative, a gastronomic research group that he leads. The group partners with local food producers, most of whom live in poverty. The aim is to educate the elites for whom he cooks on the \u201cimportance of a potato, a pepper, a fish\u201d to those less fortunate than them. \u201cHow can a country have so-called \u2018cuisine\u2019 when there is malnutrition and hunger? One way to change this is to promote our own produce \u2014 what we use is 100 percent Peruvian.\u201d<\/p>\n<\/p><\/div>\n

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If he had his way, Virgilio Martinez would have been a professional skateboarder. As fate would have it, a fractured collarbone changed everything. Flash forward years later, he now brings diners on a culinary tour of Peru\u2019s most remote ecosystems with Central. Who would have thought that an injury could have paved the way to Central, Latin America\u2019s top eatery. Ranked globally as the fourth in The World\u2019s 50 Best list, the restaurant first opened in 2009 in Lima. \u201cI\u2019ve […]<\/p>\n","protected":false},"author":1,"featured_media":22833,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[184,176],"yoast_head":"\nChef Virgilio Martinez Champions Peruvian Cuisine<\/title>\n<meta name=\"description\" content=\"If he had his way, Virgilio Martinez would have been a professional skateboarder. As fate would have it, a fractured collarbone changed everything. 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