23 Jun '13, 11pm
A Q & A with Diego Munoz, grand Peruvian chef
What was your summer at El Bulli like? Intense. It was awesome. The time I spent at El Bulli really expanded my horizon, inside the kitchen and with the rest of the staff. The people that I met I keep crossing paths with now. For example, I’m working pretty close to Luis Garcia, the floor director of El Bulli, for the new Astrid y Gaston project at the heritage house Casa Moreyra. The expansion of the restaurant means the staff numbers will double, and the restaurant will seat up to one hundred and forty people. Also, one of El Bulli’s sommeliers is coming to Astrid y Gaston, his name is Julio Barloenga. I’m convinced he’s going to be a wonderful resource to have in Peru. His wine expertise is among the best in the business. He’s going to teach Lima a thing or two.