Here's a profile of chef David Muñoz who heads up the three Michelin-starred DiverXO in Madrid. On the influence of Asian cuisine on his cooking: "It isn't focused on animal protein but a continually changing kaleidoscope of tastes and textures…you get new flavors and textures with each spoonful, but they remain parts of a whole. I try to achieve the same effect in every dish I create." [Bloomberg][Photo: Official]
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