Producer Spotlight of the Day: Dabiz Muñoz

Dabiz Muñoz

Dabiz Muñoz is a celebrated Spanish chef and the creative force behind DiverXO, the only restaurant in Madrid to hold three Michelin stars. Known for his rebellious spirit and avant-garde approach, he has redefined the boundaries of fine dining by blending global influences with Spanish tradition. His work is characterized by a commitment to constant evolution and a refusal to adhere to conventional culinary rules.

Background

Born in Madrid in 1980, Muñoz developed an early passion for cooking, often experimenting with recipes from his family's cookbooks. He formally trained at the Torrejón de Ardoz Culinary School before gaining professional experience at notable Madrid establishments like Viridiana, where he was mentored by chef Abraham García. His culinary perspective was further shaped by his time working in London at prestigious restaurants such as Hakkasan, Nobu, and Nahm, where he absorbed diverse international techniques.

Signature Work

The centerpiece of his career is DiverXO, which he opened in 2007 with the ambition to create a unique, dreamlike dining experience. His signature style involves complex flavor collisions, such as roasted caviar with vindaloo curry and Greek yogurt, which demonstrate his mastery of balancing disparate ingredient systems. Beyond DiverXO, he has expanded his influence through the XO universe, which includes concepts like StreetXO, a platform for his interpretation of high-end street food, and various other ventures that showcase his futuristic vision.

Philosophy

Muñoz operates under the motto "Vanguard or Die," a principle that drives his relentless pursuit of innovation and risk-taking. He views his kitchen as a space where anything is possible, often creating dishes that defy traditional classification or indexing. His approach is deeply hedonistic, aiming to guide guests through a narrative-driven journey where every element, including the wine pairing, serves to enhance the overall experience.

Recognition

His contributions to gastronomy have earned him significant international acclaim, including three Michelin stars for DiverXO, which he has held since 2013. He was named the Best Chef in the World by The Best Chef Awards for three consecutive years from 2021 to 2023. Additionally, he has received numerous honors, such as the National Gastronomy Prize for Best Kitchen Chef and the Innovation Prize from the French guide La Liste.

Signature Recipe

Roasted Caviar with Vindaloo Curry and Greek Yoghurt

A bold, avant-garde dish that perfectly captures the signature flavor-collision logic of Dabiz Muñoz.

Prep time: 20 min | Cook time: 15 min | Total time: 35 min | Yield: 2 servings | Difficulty: Hard

Ingredients

• 50g high-quality sturgeon caviar
• 100g thick Greek yoghurt
• 2 tbsp vindaloo curry paste
• 1 tsp clarified butter
• 1 tsp fresh lime juice
• Fresh cilantro leaves for garnish

Instructions

1. Gently heat the clarified butter in a small pan over medium heat and lightly toast the vindaloo curry paste for 2 minutes until fragrant.
2. Whisk the toasted curry paste into the Greek yoghurt until fully incorporated and smooth, then chill for 10 minutes.
3. Place a small amount of the curry-yoghurt mixture into the center of a chilled serving dish.
4. Carefully spoon the caviar over the yoghurt, ensuring the pearls remain intact.
5. Finish with a light drizzle of lime juice and garnish with fresh cilantro leaves before serving immediately.

Notes

This dish is best served as an appetizer to highlight the contrast between the cool, creamy yoghurt and the intense, spicy notes of the vindaloo. Ensure the caviar is kept chilled until the final moment of assembly to maintain its texture.