Dabiz Muñoz

Dabiz Muñoz's culinary philosophy is deeply rooted in an avant-garde spirit, characterized by relentless innovation and a constant pursuit of 'new challenges.' He firmly believes in pushing the boundaries of gastronomy, equating 'cutting-edge' with forging 'a new path in any artistic discipline.' His vision extends to creating a 'new Diverxo' that will 'break down barriers,' signifying a continuous evolution of the culinary landscape. At its core, Muñoz's approach is a vibrant, global dialogue, manifesting as a 'dialogue with Italy, Spain, China and Argentina.' He champions a 'creative fusion' that is 'completely free from flags, rigidity and rules other than those of taste,' as exemplified by RavioXO's blending of Eastern and Italian pasta traditions. This intellectual, rather than purely manual, method is key; he 'cooks with his head more than with his hands,' conceptualizing dishes mentally before physical execution. Underpinning this creativity is a profound respect for technical mastery. Muñoz insists on achieving 'perfect technique'—for RavioXO, he meticulously learned pasta and dumpling methods from experts, stating his desire 'to have the perfect technique from China and Italy and then allow myself the licenses I wanted, as long as we were able to defend it at a technical and intellectual level.' This ensures that his audacious creations are grounded in flawless execution. Beyond the kitchen, his philosophy has evolved to embrace 'humanly and economically sustainable' business practices, recognizing the importance of paying for 'professionalism, as the best ingredients.' Ultimately, Muñoz links his boundless inspiration directly to personal well-being: 'Being happy. The happier you are, the more inspiration you have.' Dabiz Muñoz's technical style is characterized by complex, innovative techniques applied to global ingredients, with a particular emphasis on breaking traditional molds. He approaches flavor and plating with an 'itinerant DNA,' weaving together diverse culinary suggestions to create impactful 'spells' on the plate. For RavioXO, his focus on pasta and dumplings involves meticulous attention to detail, such as using specific 'types of flours, starches, and fermentations for each preparation' tailored to the filling and cooking method, whether grilled, steamed, or boiled. He integrates wok techniques and exotic raw ingredients like yozukosho, Korean tempura, and gochujang pasta with Spanish culinary elements, resulting in 'powerful, clean, fine and elegant' flavors. Signature dishes that exemplify his audacious style include the Sopa wontollini con tortellini de mortadela en caldo agripicante de gallina, a playful yet sophisticated soup; the Canelón de seda de arroz con pintada pibil y bechamel aireada; and the Rigatoni "vitello ají tonnato," which boasts a potent grilled flavor thanks to his specialized wok technique. Other notable creations include a Jiaozi with Galician blond beef mole, crowned with koji-cured and dried meat, and a deconstructed Shui mai presented inverted with alita, carabinero, Cantonese sauce, and deboned fried chicken feet. RavioXO also pays homage to iconic DiverXO dishes such as the steamed bread with fried eggs and black pudding, the steamed sweetbread with death trumpet cream, and the legendary Cocido Hong Kong Madriz.

Mentored by Abraham García, Gastón Acurio, Andoni Luis Aduriz.