Diego Muñoz

With restaurants spanning the globe, the Peruvian chef – an El Bulli and Astrid y Gastón alumni – tells Fleur Rollet-Manus what he gets up to outside the kitchen and shares his top Lima spots

Where has been the most influential place you’ve travelled?

My time at El Bulli in Spain was one of them. It was such a transcendent part of my career. Living in Australia was also very nourishing – it taught me the importance of local ingredients.

Is there anywhere you want to visit but haven’t?

Japan, for sure. I think when I finally go, it will completely change my view on gastronomy. A lot of my friends have said the same. It would be great to visit India, too – the flavours are on another level. And I am thinking about spending a month in Alaska. I tend to gravitate towards places where I can be at one with nature.

Have you eaten anywhere recently that’s impressed you?

I had lunch at Lyle’s not long ago. Whenever I’m in London, I go there. This time, I had sea snails and a broccoli salad. It was so simple, but so good. What James Lowe does is inspiring. I love how passionate he is about celebrating British produce.

Where should we go to try your cooking?

Bodrum is really booming right now. This summer we opened a second outpost, Morena, at The Bodrum EDITION. It’s more laid-back than my other restaurant there, Brava, which plays on the flavours, spices and traditions of Latin American and the Middle East.

Lima is at the top of its food game. Any recommendations?

It definitely is. First, visit Surquillo Market. It’s the soul of the city – what makes a destination tick can be understood from its market. Try potatoes from the Andes and sticks of grilled ox heart there. Obviously Central and Maido are worth a mention, but there’s also a new generation of chefs like Andre Patsias at Statera and Arlette Eulert at Matria who are experimenting with everything from sustainability to veganism to futuristic fine dining.

What about the city stalwarts?

The more traditional places are my favourite. La Picantería is famous for its homemade chicha de jora – a type of fermented corn drink. Try it with the fresh seafood – ask for half fried and half raw. Though it has to be Chez Wong for ceviche. The chef only uses one type of fish each day from just a few varieties. He won’t open if they’re not available. We eat a lot of sandwiches in Peru, too. El Chinito, which has been open for 59 years, is hard to beat.

And for drinks?

The bar scene is really picking up. Ámaz is one of the best; they prepare their drinks with produce from the Amazon. Bitter Cocktail Club and Carnaval are fantastic, too.

When you’re not in the kitchen, where can we find you?

Surfing with friends back home in Lima. It’s one of my greatest pleasures. Living in Manly, Australia meant some of the best beaches were on my doorstep – Shelly was my top spot. I also recently spent a week at Belmond Hotel das Cataratas with my family. It’s on the Brazilian side of the Iguazu falls, which you get to see an hour before any other visitors get there.To try Diego’s food, book a table at Morena. editionhotels.com