Virgilio Martinez
Lima
Peru
Overview
Virgilio Martínez Véliz is a Peruvian chef and restaurateur known for his innovative approach to Peruvian cuisine.
Martínez is currently the chef and owner of Central Restaurante, his flagship restaurant located in the Barranco District of Lima, Peru.
Central is celebrated for its unique culinary philosophy, which revolves around using indigenous Peruvian ingredients and applying modern cooking techniques.
The restaurant’s menu reflects the diverse ecosystems of Peru, from the Andes to the Amazon rainforest and the coast.
Use of Peruvian Ingredients:
Martínez is known for sourcing unique and lesser-known ingredients, such as a potato grown at 5,000 meters above sea level, edible cyanobacteria called kushuru, and wild varieties of kiwicha and quinoa.
His passion for salt is evident—he uses more than 120 varieties in his cooking at Central.
In 2013, Martínez co-founded Mater Iniciativa, an interdisciplinary group that explores Peru in search of unique ingredients.
The team collaborates with local communities to catalog different crops and incorporate them into Martínez’s culinary creations.
Beyond Central, Martínez has expanded globally:
Lima: A modern Peruvian-style restaurant in London’s Fitzrovia neighborhood, awarded a Michelin star.
Mil: Located near Moray in the Peruvian Andes, it sits at 11,706 feet above sea level and celebrates high-altitude ingredients.
Learn More
SOCIAL MEDIA
Martínez is currently the chef and owner of Central Restaurante, his flagship restaurant located in the Barranco District of Lima, Peru.
Central is celebrated for its unique culinary philosophy, which revolves around using indigenous Peruvian ingredients and applying modern cooking techniques.
The restaurant’s menu reflects the diverse ecosystems of Peru, from the Andes to the Amazon rainforest and the coast.
Use of Peruvian Ingredients:
Martínez is known for sourcing unique and lesser-known ingredients, such as a potato grown at 5,000 meters above sea level, edible cyanobacteria called kushuru, and wild varieties of kiwicha and quinoa.
His passion for salt is evident—he uses more than 120 varieties in his cooking at Central.
In 2013, Martínez co-founded Mater Iniciativa, an interdisciplinary group that explores Peru in search of unique ingredients.
The team collaborates with local communities to catalog different crops and incorporate them into Martínez’s culinary creations.
Beyond Central, Martínez has expanded globally:
Lima: A modern Peruvian-style restaurant in London’s Fitzrovia neighborhood, awarded a Michelin star.
Mil: Located near Moray in the Peruvian Andes, it sits at 11,706 feet above sea level and celebrates high-altitude ingredients.
Curated by the World Culinary Awards
Curating the world's finest experiences, providing discerning travellers with a passport to excellence, where quality, authenticity, and cultural richness reign supreme.