Dabiz Muñoz

Culinary Maverick and Global Tastemaker. Dabiz Muñoz was born in Madrid in 1980. In his family, no one had ever ventured into the realm of gastronomy. Nevertheless, a curiosity for discovering new flavors and ingredients was always a prominent aspect of his household. By the age of 9, David was already crafting recipes for his parents. His professional journey commenced at the Torrejón de Ardoz Culinary School at the age of 17. During the initial year and a half, he juggled studies with practical experience at the Balzac restaurant. Upon completing his training, David secured a position at his admired Viridiana restaurant under the guidance of the masterful Abraham García. Subsequently, he honed his skills in various Madrid-based establishments such as disappeared Catamarón and Chantarella.

At just over 20 years old, David decided to try his luck in London. There, he started his culinary endeavors at Orrery and later at the renowned Hakkasan, specializing in Asian cuisine, initially as a pastry chef. Gradually, he transitioned to the hot kitchen, making Hakkasan his second home for two and a half years. Following this stint, he ventured into other renowned establishments including Locanda Locatelli, Pearl, and the celebrated Nobu.

DiverXO's Unprecedented Rise

In 2007, Muñoz returned to Madrid, launching his own venture, DiverXO, without anticipating the gourmet phenomenon it would become. Nestled in a tiny space, the original DiverXO quickly gained attention for its daring, original, and globally influenced cuisine. Almost unintentionally, the restaurant became a gourmet sensation, drawing in food enthusiasts eager to experience Muñoz's distinctive style. Despite its modest beginnings, the restaurant set a new standard for gastronomic exploration in Madrid.

In 2010, the Michelin Guide bestowed its prestigious Michelin star upon DiverXO, recognizing Muñoz's culinary prowess and innovative approach. Two years later, in 2012, the restaurant achieved an extraordinary feat by earning its second Michelin star, solidifying its status as one of Madrid's premier dining destinations.

The pinnacle of DiverXO's success came in 2014 when it was awarded the prestigious third Michelin star, an unprecedented achievement for a restaurant in Madrid. This elevated DiverXO to the highest echelons of culinary excellence, making it the first and, as of then, the only restaurant in the city to hold three Michelin stars.

DiverXO will move again in 2024 to a new location in La Finca, an exclusive residential area 15 minutes away from Madrid city center. It will be an independent building covering around 1,900 square meters under roof, as opposed to the current 600 square meters. In the surrounding area, there is a forest, creating an atmosphere akin to a house nestled within a small forest, making it quite an idyllic setting. The restaurant will have the capacity to accommodate 40 diners.

Street Food Revolution and Culinary Franchises:

Since 2012, Muñoz has revolutionized street food with StreetXO, inspired by global street food stalls. The concept, marked by its thug and street spirit, eschews reservations, offering dynamic, daring options with finger foods, beer, cocktails, and music. Expanding his culinary empire, Muñoz introduced GoXO, a delivery line, and food trucks, as well as RavioXO, a dumpling bar exploring infinite possibilities of pasta.

Global Recognition and Accolades

In 2021, Dabiz Muñoz was crowned Best Chef in the World at The Best Chef Awards. Since then, he has consistently topped the list of the world's 100 best chefs for three consecutive years, securing the number one position on The Best Chefs Awards list in 2022 and 2023 as well.