Culinary Director & Restaurateur
Jorge Muñoz Castro
- Discipline
- Culinary Director & Restaurateur
Portrait of Jorge Muñoz Castro
i. Biography
The Path
Formal training at Le Cordon Bleu gave Jorge Muñoz Castro the base for a route that moved through Barcelona service before returning to Lima. That sequence matters in the work: intern duty at 41 Grados in Barcelona, Spain (from 2012), then chef at Pakta in Barcelona, Spain (2013–2019), then Head Chef of Astrid & Gastón in Lima, Peru (2019–present).
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The Work Today
At Astrid & Gastón, Jorge Muñoz Castro works from a position shaped by those earlier kitchens: disciplined, technically grounded, and anchored in Peruvian reference points. His current practice is expressed through dishes that carry both revision and continuity, including El Reencuentro, Traditional Peruvian Cuisine Reinvented, Octopus with olive sauce, Rice with pork, and Spicy shrimp Empanadas.
Signature
Jorge's signature dishes include El Reencuentro, Traditional Peruvian Cuisine Reinvented, Octopus with olive sauce, Rice with pork, and Spicy shrimp Empanadas.
In Their Words “Research is very important to me: facing the challenges of the future with awareness of evolution and respect for the environment.” “To search for flavors, rescue techniques, and explore recipes.”
Recognition
Jorge Muñoz Castro has received Luces de El Comercio, Best Chef of the Year (2019).
FAQ
Asked of Jorge
What is Jorge Muñoz Castro's current role?
Jorge Muñoz Castro is Head Chef.
Where did Jorge Muñoz Castro train or study?
Jorge Muñoz Castro trained at Le Cordon Bleu.
What recognition has Jorge Muñoz Castro received?
Best Chef of the Year (2019).
Explore
The Sunday email
Get new Made By stories every Sunday.
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
Free. One email a week, and you can unsubscribe from any issue.