Dabiz Muñoz was born in 1980. When he was only 8 years old, he already managed to cook recipes for his parents. At the age of 14 they had lunch in the Viridiana restaurant in Madrid, which encouraged him to become a Chef.
Dabiz Muñoz studied cuisine at the Hotel School of Torrejón de Ardoz.
After finishing his studies, Dabiz Muñoz trained in the famous restaurants Balzac, Viridiana or Chantarella. When he decided that he wanted to continue learning and improving his cuisine style, Dabiz Muñoz travelled to London. There, he discovered the “fusion cuisine” while working at the restaurants Nobu and Hakkasan.
In the Hakkasan restaurant, Dabiz Muñoz joined the staff as a pastry chef, as the establishment is famous for employing only Asian chefs and in its main dishes. After a lot of sacrifice, such as working on his days off, Dabiz Muñoz managed to join the kitchen staff, something that seemed impossible to achieve until then.
In 2007, Dabiz Muñoz decided to take the risk and opened his own restaurant, DiverXo, thanks to a bank loan and investing his personal savings in it.
Three years later, in 2010, success comes to Dabiz’s life. After his restaurant was awarded with his first Michelin Star, he was also awarded with the National Gastronomy Prize. In 2012, DiverXO obtained its second Michelin Star and a year later, in 2013, the third one. This was all thanks to his risky innovative cuisine style, the result of his experiences and the fusion of flavours from Europe, Asia and America.