With two Michelin stars Chefs Virgilio Martínez and Santiago Fernández Showcase the Biodiversity of Peruvian Cuisine in Japan
MAZ Restaurant is a gastronomic project in Kioicho, Tokyo, created by Virgilio Martínez, the chef and director of Central in Peru and Mater Iniciativa, a research organization and NGO. Together with his right-hand chef, Santiago Fernández, they showcase the biodiversity of Peruvian cuisine through their dishes in Japan.
MAZ
The cuisine at MAZ Restaurant not only showcases the gastronomic biodiversity of Peru but also highlights the importance of social and ecological environments. Inspired by Virgilio’s worldview and motto ‘Afuera hay más’ (‘There’s More Out There’), MAZ offers a new journey based on his deep connection to the Peruvian territory and his inspiration from its landscapes.
The philosophy is to work in an interdisciplinary manner, documenting the existence of hundreds of culturally and ecologically valuable ingredients, while respecting the quality of local ingredients, which they find particularly impressive in this new location.
In this culinary experience, you will see the world vertically, recognizing that different altitudes of the territory define the meeting points between landscapes, nature, people, and the unique dynamics between them. In this way, they recognize similarities in resources and systems in other territories and visualize them through an experiential journey.
Virgilio Martínez
The world-renowned Peruvian chef and restaurateur was born in Lima, Peru. In 2009, Virgilio opened his own restaurant, Central, which is famous for its creative culinary approach to biodiversity and varying altitudes. In 2015, Central amazed the world by becoming the first South American restaurant to reach fourth place in the World’s 50 Best Restaurants Awards.
In 2018, Virgilio opened MIL, a restaurant and laboratory located in the highlands of Cusco, Peru, right next to the Inca ruins of Moray at 3,500 meters above sea level. The experience takes guests on a journey through the high-altitude ecosystems of the Peruvian Andes.
Virgilio’s philosophy and cooking style is based on exploring everything that exists ‘out there,’ which is the main goal of his research NGO, Mater Iniciativa. Through his cuisine, he showcases Peruvian biodiversity and emphasizes the importance of social and ecological environments by creating his unique food concepts.
Santiago Fernández
Santigo was born in 1995 in Venezuela. Fascinated by fine dining from a young age, he has been working in the culinary world since his teenage years. After graduating from a culinary school in Venezuela, he moved to Spain to further his education at the prestigious Basque Culinary Center.
During his time in Spain, he interned at several Michelin-starred restaurants. He also did an internship at Central, where he met Chef Virgilio. After completing his studies, he returned to Central, where he worked for six years, first leading a creative program and eventually becoming the head chef of Central.
In April 2022, he seized the opportunity to travel to Japan and lead MAZ alongside Virgilio, as he has done at various international culinary events around the world.
Central
The first Central restaurant opened its doors in 2009 in Miraflores, Lima. It offers a journey through Peru’s diverse ecosystems at varying altitudes. Using altitude as a concept, they showcase the country’s megadiversity through a 16-course menu. This allows visitors to experience ingredients from altitudes ranging from -25 meters to 5,050 meters, providing them with a truly unique experience.
Since 2018, Central has been located in Barranco, the bohemian district of Lima.
Mater Iniciativa
In 2013, Virgilio and his sister Malena founded Mater Iniciativa as a centre for research, interpretation, and experimentation to learn more about Peruvian-origin ingredients.
In addition to scientists and biologists, this project has expanded into an NGO involving anthropologists, neurologists, ceramicists, biologists, fashion designers, and more. The team aims to manage knowledge about food, cultures, and nature, making their discoveries accessible to everyone.
Mater Iniciativa enables Virgilio and his team to craft gastronomic and hospitality experiences built on a powerful foundation of four pillars: Anthropology, Art, Culture, and Nature. Through their menu, they offer a portrait of their deep connection to nature, social ecosystems, and relevant cultural traits, educating through their creations. Mater’s work has positively impacted the socio-economic development of rural communities through ongoing, sustainable educational and employment opportunities.
Other initiatives by Virgilio Martínez include MIL, the research centre; Mayo, a venue showcasing locally produced beverages, primarily creations by the Liquid team and collaborations with small local producers; and Momentos Mater, an initiative coordinated by Mater Iniciativa and presented by Virgilio.
If you visit Tokyo, be sure to make a reservation at MAZ to savour their dishes.
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