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Virgilio Martínez

🇵🇪 Peru · Peruvian cuisine · b. 1977

The Lima chef whose Central traces Peru's ecosystems by altitude — from sea level to the high Andes.

Biography

Virgilio Martínez is a Lima-born chef whose restaurant Central reached #1 on the World's 50 Best Restaurants list in 2023 — the first Latin American restaurant ever to top the ranking. Trained at Le Cordon Bleu and in restaurants across the Americas, Europe and Asia, he opened Central in 2008 and built its tasting menu around a concept he calls 'altitudes': each course represents a specific Peruvian ecosystem at a specific altitude, from sea-level fish dishes to high-Andes potatoes and tubers above 4,000 metres.

With his sister Malena Martínez he runs Mater Iniciativa, a research kitchen and biodiversity laboratory that documents Peruvian indigenous ingredients across the country's astonishing range of climates and altitudes — coast, jungle, Amazon, sierra, puna.

He also runs Mil, a research-driven restaurant at 3,500 metres next to the Inca site of Moray, and Kjolle, in the same Lima building as Central, run by his wife Pía León (also a globally recognised chef).

Cooking Philosophy

Peru by altitude and ecosystem. Martínez argues that Peruvian cuisine is best understood not as a single tradition but as the cuisines of dozens of ecosystems — coastal, jungle, sierra, puna — each with its own ingredients, techniques and indigenous food cultures. His menus are built as journeys through those ecosystems.

Restaurants

  • Central
    Lima

    World's #1 restaurant 2023 (50 Best); 'altitudes' tasting menu.

  • Mil
    Moray, Sacred Valley, Peru

    Research restaurant at 3,500m next to the Inca terraces of Moray.

  • Kjolle
    Lima

    Run by Pía León, Martínez's wife; modern Peruvian.

Awards & Recognition

  • World's 50 Best Restaurants #1 (2023)
  • Latin America's Best Restaurant (multiple)
  • Sustainable Restaurant Award (50 Best)

Iconic Dishes

Altitude-based tasting menuNative Andean tubersAmazonian fishHigh-Andes ingredients (above 4,000m)

Cookbooks

  • Central
  • The Latin American Cookbook
⭐

Signature Recipes Inspired by Virgilio

Original recipes we created as homages to Virgilio's cooking style and signature dishes. Not direct reproductions of any copyrighted material — these are our interpretations of the traditionsVirgilio has worked with throughout their career.

🥣
Andean Quinoa Stew with Native Tubers — Virgilio Martínez-Inspired
Quinoa, native potatoes, oca and aji amarillo simmered into a vibrant high-altitude stew — Peru's mountain cuisine in one bowl.
25m prep · 50m cook · ⭐ 4.8

Recipes in Virgilio's Style

These recipes from our database reflect the peruvian cooking tradition that Virgilio works in. They are not direct reproductions of Virgilio's copyrighted recipes, but traditional dishes inspired by the same culinary heritage.

🐟
Peruvian Classic Ceviche
20 prep · 0 cook · ⭐ 4.8
🥩
Peruvian Lomo Saltado – Stir-Fried Beef with Tomatoes, Peppers and French Fries
20 prep · 20 cook · ⭐ 4.8
🐟
Peruvian Classic Ceviche – Fish Cured in Lime with Ají Amarillo
20 prep · 0 cook · ⭐ 4.9
🌶️
Aji de Gallina
30 prep · 45 cook · ⭐ 4.8

Frequently Asked Questions about Virgilio Martínez

What is Central's tasting menu about?

Central's tasting menu is structured around 'altitudes' — each course represents a specific Peruvian ecosystem at a specific altitude, from coastal sea-level dishes to high-Andes ingredients found above 4,000 metres. The menu is essentially a culinary journey through Peru's ecosystems.

Was Central really the world's best restaurant?

Yes — in 2023 Central was ranked #1 in The World's 50 Best Restaurants, the first Latin American restaurant ever to top the list. Sister restaurant Kjolle (run by Martínez's wife Pía León) and Mil in the Sacred Valley have also received major international recognition.

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