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Le Cordon Bleu Madrid receives within "Off the Menu" program its former student, Cristóbal Muñoz

Le Cordon Bleu Madrid receives within

On September 19th, Cristóbal Muñoz, a former student of Le Cordon Bleu Madrid and winner of the Premio Promesas de la Alta Cocina in 2013, offered a masterclass where he shared with the attendees some of the processes and recipes he uses in Ambivium, the restaurant where he currently works as head chef.

Cristóbal studied for the Diplome de Cuisine and, subsequently, the Diplome de Patisserie, obtaining the Grand Diplôme® with honorable mention in both disciplines. After that, he became part of the Institute where he grew to the position of sous-chef in the Production department.

Our former student decided to set out on his own path and worked alongside great chefs such as Dani García, Paco Pérez or Francis Paniego, among others. Finally, his potential and creativity placed him at the head of the kitchen of Ambivium (Valladolid), where his gastronomic proposal was rewarded with the recognition of the establishment's first Michelin star in 2020 and, in 2023, with the Green distinction of the same guide. Winner also of the Young Chef Award of the Michelin Guide and the Chef of the Year Competition in Alimentaria.

Cristóbal's masterclass was a tribute to the terroir. He made different elaborations such as marinades, fish, and meat maturations, and ended with a honey dessert, an icon of his restaurant. Accompanying the class, Fernando Moret (Ambivium sommelier) paired each dish with different wines from Ribera del Duero.

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