Central Restaurant
CENTRAL RESTAURANT
PERU, SOUTH AMERICA
Virgilio Martinez is a world-renowned Peruvian Chef and restaurateur. Considered a member of the Peruvian Chefs organically formed movement at the forefront of spreading Peruvian cuisine globally, Virgilio’s philosophy and cooking style is based on exploring everything there is “outside”, and this is the primary goal pursued by his research NGO Mater, Iniciativa.
Through his cuisine, he showcases Peruvian biodiversity and the importance of the social and ecological environments through the creation of his very unique food concepts. A passion for discovery is what initially led Virgilio into the culinary world. He found that being a cook would allow him to travel the world while realizing his curiosity for experiencing different cultures.
Virgilio finally wanted to develop his own view of Peruvian food, so he started a new journey. In 2009, Virgilio returned to Peru and opened his own restaurant Central. In 2013, Mater Iniciativa was co-founded by Virgilio and his sister Malena. Mater was created as a research, interpretation and experimentation center in order to be able to learn more about Peruvian ingredients in their place of origin.
Over time, Mater has successfully expanded its purpose beyond its originally focus of food studies with scientists & biologists. The NGO now works with anthropologists, neurologists, ceramists, biologists, fashion designers, etc.
Mater Iniciativa allows Virgilio, in his own words, to “keep organized and to bring meaning to his dishes”. Through the work of Mater, Virgilio is able to portray a deep connection to nature, social ecosystems and relevant cultural traits with his menu. Virgilio’s dishes are not just a food statement, they are a showcase, and a story of the adventures and offers of Peru.
Virgilio’s first restaurant, Central, opened its doors in 2009 in Miraflores, Lima. Central uses the theme of Altitudes to inform guests on the diverse ingredients Peru has to offer. The full 16-course experience allows visitors to experiment ingredients from altitudes from -25m to 4050m allowing them to experience a unique Peruvian adventure.
“The building block of Peruvian cuisine is its diversity. When you travel to different regions you will understand different areas will feature cuisine built on different dishes or execution of ingredients.”
In 2018, Central closed the operation in Miraflores and relocated to Barranco, the Bohemian district of Lima. Virgilio describes Barranco as the cultural center of Lima. The decision to move his critically acclaimed restaurant came as he wanted to be more immersed in an upcoming area that was aligned with his values of exploration and development.
https://www.centralrestaurante.com.pe/ http://materiniciativa.com/