Cristóbal Muñoz y Guillermo Ortega

Chef and creativity director at Ambivium* (Peñafiel, Valladolid, Spain)

A degree and the skills attained at Le Cordon Bleu earned Cristóbal Muñoz the invitation to join the restaurant at Bodega Pago de Carrovejas.

Cristóbal Muñoz Ortega arrived at Ambivium in 2017 and, after two years developing the most creative side of the preparations, he took charge of the kitchen. His current proposal is based partly on a sincere cuisine without artifice, with the wine playing the leading role.

Muñoz is a restless, creative and methodical chef. Trained at the Escuela de Hostelería de Almería, he worked with greats such as Dani García (Calima), Paco Pérez (Terra) or Francis Paniego (Tondeluna) before visiting the USA and returning with his own personal style. His preparations pay tribute to the territory and give value to and vindicating the origin, which has led him to win, among others, the Le Cordon Bleu National Best Promising Chef in Haute Cuisine Award in 2013 or winning the latest edition of the Chef of the Year Competition.

Guillermo Ortega is his right-hand man in the area of creativity and deploys the restaurant's R+D+i researching new culinary techniques related to conservation.