Portrait of David Muñoz
i. Biography
"Happy staff, happy food. Plain and simple. In David Muñoz’s kitchens, the staffing principle is treated as part of production, not as decoration around it. Born in Madrid on 15 January 1980, the Spanish chef has built his public work through avant-garde cuisine at DiverXO in Madrid, where he is owner and head chef.
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Training and Lineage
The early formation of the craft passed through local rooms first: Viridiana in Spain’s capital, then Catamarán in the city, and Chantarella there as well. David Muñoz then worked in restaurants specializing in Asian gastronomy in London, England, a period that placed another technical register alongside his home base. The London work later became an operating project of its own with StreetXO London in Mayfair, London, England (2016–2020).
The current structure of the work is split across three city-based roles: owner and head chef of DiverXO (since 2007), founder of StreetXO (since 2012), and founder of RavioXO (since 2022).
Today
Avant-garde cuisine remains the main register at DiverXO, where Muñoz is owner and head chef. The format has also moved outside the flagship. StreetXO was expanded internationally with a London location in the United Kingdom. During Covid, the production moved into food trucks in the Spanish capital with a creative hotdog described as unlike any other hotdogs. Muñoz explained the build in practical terms: "I don’t know why it works.
It just does. The combination of flavours is just incredible. Ours will be made with coconut milk, making it fluffier, but still keeping the classic DNA intact."
Awards and Standing
David Muñoz has received The Best Chef Awards, Best Chef in the World (2021).
FAQ
Asked of David
What is David Muñoz's current role?
David Muñoz is owner and head chef.
Where did David Muñoz work before?
Earlier in his career, David Muñoz worked at Viridiana, Catamarán, and Chantarella.
What recognition has David Muñoz received?
Best Chef in the World (2021).
The Sunday email
Read about chefs like David Muñoz in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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