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Success story of JORGE MUÑOZ

Jorge Muñoz was Pakta's chef until the end of 2018. This restaurant located in Barcelona and originally based on Nikkei cuisine is the owner of one Michelin Star. In this interview Jorge Muñoz talks about his beginnings in the kitchen and explains why the mychef by Distform range of combi ovens is the best choice and the one currently used in Pakta.

Success story of JORGE MUÑOZ - mychef

mychef ovens greatly facilitate daily chores in the restaurant

Chef’s challenge:

To have an equipment that controls temperature and time as accurately as possible. 

Chef’s solution:

mychef ovens greatly facilitate daily chores in the restaurant. They have the capacity to control the temperature and, above all, the time.

 

BUSINESS MODEL
Restaurant

USED TECHNOLOGY
mychef concept ovens

FOUNDATION

Pakta, a Nikkei restaurant, was born in 2013 in Barcelona under the unmistakable seal of Albert Adrià. Since its inception, Peruvian chef Jorge Muñoz has been responsible for bringing to Pakta his technique and passion for fusion cuisine to create a menu that has won numerous awards.

PRIZES
Michelin Star in 2015. A Repsol Sun in 2016. 

Success story of JORGE MUÑOZ

Jorge Muñoz was Pakta's chef until the end of 2018. This restaurant located in Barcelona and originally based on Nikkei cuisine is the owner of one Michelin Star. In this interview Jorge Muñoz talks about his beginnings in the kitchen and explains why the mychef by Distform range of combi ovens is the best choice and the one currently used in Pakta. 

How did you discover your vocation as a chef?

Actually, my vocation as a chef was something I discovered by mistake. I accepted that my vocation would be to serve. As time passed, and in cooking school I realized that I preferred cooking to serving tables.

Who is Jorge Muñoz in a nutshell? 

Jorge Muñoz is a Peruvian lad who has been away from Peru for 18 years, living here in Cataluña and working with the Adriàs and the Iglesias for six years.

How did your foray as a cook in Pakta begin? 

The story of me working in Pakta is a story in which there are several people involved, in this case it would obviously be Albert Adrià and Franco Kisic. They decided to open a Nikkei restaurant and they already had both countries. On the one hand, Kioko on behalf of Japan, and on the other hand me, on behalf of Peru. 

How is Pakta's cooking?

It is a very direct cuisine, a product-based cuisine, a cuisine based on communication and pedagogy, if we can call it that. Behind every product, every creation, we wanted to be able to tell a story.

mychef_oven_distform

 

How would you rate the mychef ovens?

There are ovens that greatly facilitate daily chores in the restaurant. They have the capacity to control the temperature and, above all, the time. 

What quality of mychef ovens do you value the most?

We work with very specific preparations in which we need, for example, a constant temperature of 170 degrees and a set time of 10 minutes. Here in elBarri and in Pakta, we crank the ovens up and we need a brand in which we believe, and which we can trust.

Finally, what are your future goals?

A thought for the future,we hope Peruvian cuisine does not become fast food. Consuming culture is like going to specific places, where you learn and, above all, share.