Chef and creative mind behind the restaurant with 2 Michelin stars and StreetXo and DiverXo in Madrid. He’s young and he gives his all in everything he touches. Politically incorrect, Muñoz is a breath of fresh air to the world of gastronomy, which so often is dull and formal. The Madrid chef personality is influential in his opinions, but what’s more important is that he puts everything into their plates, these edible canvases injected adrenaline and flavor.
How does it feel to have 2 Michelin stars?
It doesn’t feel like anything, we are pleased to have them but most important is all that we have achieved so far and what we want. We think about how we want to improve our business, in this case, what DiverXo has to do to be better, not what Michelin thinks I should do to be better. It does not feel like anything special, it feels special when you see that your restaurant is filled with one month’s notice, when you have a waiting list for dinner everyday and when you constantly hear people talking about StreetXo, which so many people like and think is awesome. Perhaps as a chef and entrepreneur of my own business is the most satisfying is what people tell you (just now a woman approached him to congratulate him, kiss him and hug him after eating in StreetXo,) that sort of thing is far more gratifying than having a Michelin star.
What music do you listen to disconnect?
From Anthony and the Johnsons to Prodigy, Adele, Amy Winehouse. In any art form, I like everything that has personality.
After a service at DiverXo or StreetXo, what is the your guilty pleasure?
My dirty little secret is popcorn. I’m obsessed, I could eat a kilo of popcorn every day.
The cold mineral water
Food you hate?
Any that is cooked with disdain.
Any dish that you think you’re overrated?
Most overrated dishes that are served in so many places that they now just prostitute themselves to the masses, losing the essence and interest. Dishes start as one thing and end up being another. For example, I do not like everything that happens around poorly prepared Japanese cuisine, I think it’s one of the prostitutes in recent years in Spanish kitchens.
A restaurant that you think that you have reached perfection?
I’ll tell you three, two in Madrid and one outside. The total perfection as a global dining experience for me is Mugaritz , and perfection as diner would enjoy in Madrid, Viridiana and Sudestada .
David Muñoz is the chef/owner of DiverXO (C/Del Pensamiento 28, Madrid) and Street XO (Área de Gourmet Experience dentro del Corte Inglés, Plaza Callao 1, Madrid).
Interviewed by Paula Móvil and photographed by Mar Del Hoyo in Madrid, 2013.