Other
Dabiz Muñoz
Chef
- Discipline
- Other
i. Biography
High-end dining entered the work early through repeat meals at Viridiana in Madrid, where haute cuisine was encountered as a matter of timing, accuracy, and room craft rather than abstraction. In Dabiz Muñoz’s case, that exposure redirected attention from youth football toward kitchens built around precision and controlled risk.
Career Arc
Formal training at Torrejón de Ardoz Culinary School gave the work its first structure: technique, repetition, and the discipline required before deviation has value. Madrid then supplied the first professional kitchens, with Dabiz Muñoz working at Viridiana and Chantarella, two placements that put classical dining-room expectations in contact with a developing appetite for bolder composition. London added a broader service vocabulary. Orrery, Nobu, and Nahm placed Dabiz Muñoz inside distinct restaurant idioms, each with its own handling of luxury, global influence, and flavor architecture. StreetXO in London followed in 2016, extending that pressure toward a more direct, high-energy format. The current body of work is built across three Madrid restaurants: DiverXO since 2007, StreetXO since 2012, and RavioXO since 2022. Across those formats, Dabiz Muñoz has kept the work oriented toward contrast, intensity, and a refusal to treat category boundaries as fixed.
The Work Today
Avant-garde cooking at DiverXO is organized around surprise, technical control, and highly charged combinations rather than comfort or continuity. In Madrid, Dabiz Muñoz uses the restaurant as the most concentrated expression of that method: theatrical presentation, aggressive flavor movement, and the operating principle stated as “innovate or die.” The wider restaurant group extends the same logic into different formats. StreetXO and RavioXO keep the emphasis on unexpected construction and active diner engagement, with each venue using its own frame rather than repeating DiverXO at another scale.
Acclaim
Peer and guide recognition has followed the distinctiveness of the work. Dabiz Muñoz was named Best Chef in the World for three consecutive years (2023, 2022, and 2021), and his restaurants were recognized with Michelin Stars in 2013, 2012, and 2010. The record is best read through the craft: a Madrid-trained cook shaped by Viridiana, Chantarella, Orrery, Nobu, and Nahm, then defined by restaurants that make intensity a disciplined practice. Dabiz Muñoz’s contribution sits in that pressure point between technical fine dining and deliberate disorder.
Profile updated July 2026
FAQ
Asked of Dabiz
What is Dabiz Muñoz's current position?
Dabiz Muñoz is owner and Head Chef.
What recognition has Dabiz Muñoz received?
Best Chef in the World (2023).
