Age, Biography and Wiki
Virgilio Martínez Véliz was born on 31 August, 1977 in Lima, Peru, is a chef. Discover Virgilio Martínez Véliz's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is He in this year and how He spends money? Also learn how He earned most of networth at the age of 46 years old?
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Age |
47 years old |
Zodiac Sign |
Virgo |
Born |
31 August 1977 |
Birthday |
31 August |
Birthplace |
Lima, Peru |
Nationality |
Peru |
We recommend you to check the complete list of Famous People born on 31 August.
He is a member of famous chef with the age 47 years old group.
Virgilio Martínez Véliz Height, Weight & Measurements
At 47 years old, Virgilio Martínez Véliz height not available right now. We will update Virgilio Martínez Véliz's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
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Not Available |
Dating & Relationship status
He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.
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Not Available |
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Not Available |
Virgilio Martínez Véliz Net Worth
His net worth has been growing significantly in 2022-2023. So, how much is Virgilio Martínez Véliz worth at the age of 47 years old? Virgilio Martínez Véliz’s income source is mostly from being a successful chef. He is from Peru. We have estimated
Virgilio Martínez Véliz's net worth
, money, salary, income, and assets.
Net Worth in 2023 |
$1 Million - $5 Million |
Salary in 2023 |
Under Review |
Net Worth in 2022 |
Pending |
Salary in 2022 |
Under Review |
House |
Not Available |
Cars |
Not Available |
Source of Income |
chef |
Virgilio Martínez Véliz Social Network
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Timeline
On May 9, 2019, different news sources reported that Martinez had been stopped at Los Angeles' airport for trying to enter the US with 40 piranhas in vacuum-sealed plastic bags inside his personal luggage. After being questioned by airport officials about what he was bringing into the country, Martinez allegedly replied to be carrying "flesh and bones", which caused him to be detained and taken into an interrogation room at the airport. Martinez was released after showing airport officials photographs of the meal he was planning to cook with the carnivorous fish.
Martínez is currently chef and owner of Central Restaurante, his flagship restaurant located in the Barranco District, Lima, Peru. In June 2012 he opened Senzo, a project in conjunction with Orient-Express Hotels, located in Palacio Nazarenas hotel in the city of Cuzco. In July 2012 he opened Lima, a modern Peruvian-style restaurant located in the Fitzrovia neighborhood of London. It was awarded a Michelin star in the 2014 Michelin Guide. In July 2014 a second Lima restaurant was opened in the Covent Garden district of London and dubbed Lima Floral. On March 5, 2017, a third Lima restaurant was opened in Dubai at Citywalk Phase 2. In December 2021, he established the menu for Estero, a restaurant with a mix of Mexican and Peruvian cuisine, located inside La Casa de la Playa, a boutique hotel from the Xcaret Group in Playa del Carmen, México.
Martínez is known for his use of unique ingredients such as a potato grown at 5,000 meters above sea level; kushuru (cushuro), an edible cyanobacteria harvested in high-altitude wetlands; and wild varieties of kiwicha and quinoa. He is an aficionado of the use of salt, and cooks with more than 120 varieties in his restaurant in Lima. In 2013, Martínez helped form Mater Iniciativa, an interdisciplinary group of professionals who travel throughout Peru in search of unique ingredients which Martinez in turn incorporates into his cooking. In March 2018 he opened a laboratory in the middle of the Andes and works with local families to catalogue different crops.
Virgilio Martínez Véliz (born August 31, 1977) is a Peruvian chef and restaurateur. He is considered one of the new generation of Peruvian chefs promoting the spread of Peruvian cuisine. He is known for his use of applying modern cooking techniques to indigenous Peruvian ingredients. Marie Claire magazine has called him "the new star of Lima's gastro sky." On April 29, 2013, his flagship restaurant, Central, entered as number 50 in The World's 50 Best Restaurants as awarded by the British magazine Restaurant. In 2014, Central jumped 35 places to number 15, winning the "Highest Climber" award, and later that year was named Best Restaurant in Latin America.