Is a trajectory of just six years sufficient for a restaurant to affirm that the chef is one of the most solid talents on the Spanish ‘gastropanorama’? DiverXO was started in April 2007 as a project by David Muñoz (Madrid, 1980) and Ángela Montero, a young couple who returned to Madrid after four years in London with a dream to open their own business. In the mind of the chef, who worked in the British capital at Nobu and Hakassan, he had a reference: Abraham García, owner of Viridiana, a local Madrid resident in whom Muñoz discovered his vocation as just a young man. “The chef with his own business committed to his personal style in the kitchen”, as Muñoz defines García. 

This dream was first materialised in a small locale on a street in Tetuán district in Madrid, where Muñoz anonymously opened. DiverXO was created, a name which has since been a staple on any ‘foodie’ agenda. In a few weeks, the word was quickly spread: the highly personalised style of this untameable chef fascinated critics and, much more importantly, customers. The much-needed move took place in summer 2009 to a significantly larger space. And there, finally, his well-deserved first Michelin star was awarded (he obtained the second in November 2011). In the era of copying and chain-production in the modern kitchen, Muñoz produced unique dishes that were nothing like those of any other colleague.

In November, the chef debuted the ‘street food’ concept: StreetXo has started up in the Gourmet Experience area of El Corte Inglés. It is the first time he has accepted a corporate alliance and he did so in order to bring a Madrid/Asian version of cooking or ‘dumplings’ to the public at affordable prices. This is a step forward on his journey of experimentation. “I am at my best”, declared Muñoz in autumn 2012.