i. Biography
The Climb
The sequence of kitchens matters here: Jorge Muñoz built his base as head chef at Mugaritz, then as chef at La Tasquita de Enfrente in Madrid and chef at Picones de María. In 2014, the move to Barcelona as head chef at Pakta marked a tightening of technique in kitchens that demanded precision and ambition.
Today
Seasonal cooking gives OSA in Madrid, Spain its structure, with French and Japanese influences setting the frame around Jorge Muñoz's work. The result connects to the Spanish, French, and Japanese references that have followed his career without changing the fundamentals of the plate: produce, technique, memory, and culture. On memory, he has said, "I think I have learned to use my childhood memories to develop dishes that tell a story." On culture, his view is broader still: "Gastronomy takes part of the culture of a country, and with it we can tell our angers and experiences."
In Their Words “Gastronomy takes part of the culture of a country, and with it we can tell our angers and experiences.” “What I value most in my cuisine is the people, the stories, and the products that make it possible.”
Recognition
Jorge Muñoz has received Madrid Fusión — Best New Chef Award (2024). Michelin star for Pakta (2015).
Profile updated July 2026
FAQ
Asked of Jorge
Where did Jorge Muñoz work before?
Earlier in their career, Jorge Muñoz worked at Mugaritz, La Tasquita de Enfrente, and Picones de María.
What recognition has Jorge Muñoz received?
Michelin star for Pakta (2015).
