A former employee of Dabiz Muñoz reveals what it's like to work at DiverXO.

Dabiz Muñoz is one of Spain's most prestigious chefs . The 45-year-old chef has achieved what many have failed to achieve. The Michelin Guide itself describes his cuisine as "hedonistic," "fun," and "irreverent." " He breaks the barriers of avant-garde gastronomy to enter a highly personal dreamlike realm," he adds.

Although Dabiz Muñoz owns several restaurants , his most renowned is DiverXO . This establishment, which is scheduled to move to La Finca in 2025, has a total of three Michelin stars . They offer a tasting menu , called 'The Kitchen of the Flying Pigs', which invites diners on a "spectacular journey through the world's diverse cuisines, with a special emphasis on Asian fusion , but with the regular use of national products."

Despite this tempting offer, many have criticized its high prices . A taste of DiverXo's dishes costs 450 euros . However, everyone in this sector dreams of one day working here, working alongside one of the world's best chefs.

This was the opportunity that Pablo Colmenares had. The chef, who currently runs the kitchen at New York Burger, shared what the experience was like on the podcast "Con los pies en el suelo."

Pablo Colmenares is a former DiverXO employee. He opened up about his time at Dabiz Muñoz's restaurant . "My day was to arrive, change, and start running. I just remember running, running, and running. We didn't have time to think," he says.

The chef explains that it was like meditating. "Your brain shuts down. We focused on one thing and didn't look up until the service began," he says.

Colmenares reveals that they barely rested. «We ate just before service, in a bowl, quickly and walking around the kitchen. "We didn't sit down ," he reveals.

For the chef, the most challenging moments arose in the kitchen. " There was more tension in the preparation . Making sure the sauce didn't burn, that everything was perfect..." he says. The professional says the "stress" was tremendous because everything had to be "perfect" and prepared so that "nothing went wrong."

Colmenares notes that the fatigue was so extreme that when his days off came, "I was knocked out." "And I was very young at the time and had a lot of energy, but I would lie down in bed and feel like I'd run a marathon ," he concludes.