CHEF MARTINEZ SAYS IT'S A RELIEF TO NO LONGER HAVE THE PRESSURE TO BE AT THE TOP

CHEF MARTINEZ SAYS IT'S A RELIEF TO NO LONGER HAVE THE PRESSURE TO BE AT THE TOP The relief some chefs expressed at being relieved of the pressure of being at the top of The World's 50 Best Restaurants list after their time in the prestigious guide. In 2023, Martínez was named the best in the world for his restaurant, Central; he was later removed from the list, leading to this statement about being relieved of responsibility. What constitutes "relief"? The pressure of the summit: Topping the list puts enormous pressure on you to maintain quality and consistency. Release of tension: Some chefs, after leaving this ranking, say they feel freer to explore and create without having to hold such a high position. Reconceptualizing Success: Martínez believes that not being among the top 50 isn't a failure, but rather an opportunity to continue his exploration and research of Peruvian ecosystems without the constant competition and attention that the list entails. The Environment of Virgilio Martínez and Central Worldwide First Position: The World's 50 Best guide recognized Central as the first Latin American restaurant to be ranked best in the world. A Cuisine with a Purpose: Central develops its cuisine based on research into different Peruvian ecosystems, ranging from the Amazon to the ocean. A Research-Centered Approach: Martínez has spearheaded significant culinary research for the entire Peruvian chef community.