Dabiz Muñoz is one of the most prestigious chefs from Spain. The leader achieved what many have not. The Michelin Guide itself describes its cuisine as “hedonistic”, “fun” and “irreverent”. “Breaking the barriers of the gastronomic avant-garde For … enter into a very personal dream plan,” he adds.
Although Dabiz Muñoz is the owner of several restaurantsthe most recognized is DiverXO. They offer a tasting menuentitled “The Cuisine of Flying Pigs,” which invites diners on a “spectacular journey through the different cuisines of the world, with a particular emphasis on asian fusionbut with the usual use of national products.
Despite this suggestive proposition, many have criticized its high prices. Tasting of DiverXo dishes 450 euros. However, everyone who dedicates themselves to this sector dreams of one day working in this place alongside one of the best chefs in the world.
This opportunity belonged to Pablo Colmenares. The chef, who currently runs the kitchen at New York Burger, told the “Les pieds sur terre” podcast. how was this experience.
Here’s What It’s Like Working With Dabiz Muñoz At DiverXO, According To A Former Employee
Pablo Colmenares is a former employee of DiverXO. The man opened up and spoke about his scene at Dabiz Muñoz’s restaurant. “My day was to arrive, change and start running. I just remember running, running, running. “We didn’t have time to think,” he said.
The leader indicated that it was the same as doing meditation. “Your brain shuts down. We were focused on one thing and we did not raise our heads until the start of the service,” he commented.
Colmenares emphasized that they were barely resting. “We ate just before service, from a bowl, quickly and walking around the kitchen. We didn’t sit down“, revealed.
For the cook, the most complicated moments occurred in the kitchen. “There was more tension in the preparation. “That the sauce didn’t burn, that everything was perfect…” he says. The professional says that the “overshoot” was enormous because everything had to be “perfect” and prepared so that “nothing fails”.
Colmenares said the fatigue was so extreme that when his days off came, “he was knocked out.” “And I was very young at that time and I had a lot of energy, but I would lie in bed and feel like I had run a marathon.“, he concluded.
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