Dabiz Muñoz is one of the stars of the week for two reasons: he is the author of the latest innovation in the recipe for los and because of his debts as a result of the closure of StreetXo, which he told in an interview with . Two events that add to a list that shows a business future far from Michelin stardom. Goxo will be his escape route.
Dabiz Muñoz is young, but he has spent decades seasoned in the kitchen, from the most traditional to the most Asian innovation. He drew attention for his badass appearance and Madrid naturalness, qualities that did not prevent him from reaching the Olympus of gastronomy, three Michelin stars for his DiverXO restaurant. A milestone that he achieved with innovative cuisine, with Asian references that surprise the diner and a persevering and perfectionist attitude. And of which, in addition, we were able to witness from the documentary El Xef, broadcast on Cuatro.
After being at the top of the wave, it is time to surf it well to reach a good port. He won’t drop the three Michelin stars if he doesn’t want to, because he has the determination and the background to keep them. Not to mention, also, that he was one of the protagonists of the last gala for the delivery of the stars of the. However, the character of this chef, his image and the fame he has garnered – thanks also to his relationship with the presenter Cristina Pedroche – make him the next Spanish candidate to leave the not always welcome Michelin business and start a more profitable business path. in another type of restoration. The precedent already has it, Dani García, and the exit door also: his ‘enlightened goxismo’.
The precedent of Dabiz Muñoz is the goodbye of Dani García
“In the end, we are cooks above all else and we also like to make croquettes. So, I told my team that they have been very good these last 20 years but that we want to do other things.” This is how Dani García explained to this medium why he gave up the three Michelin stars to start other businesses that were more profitable: “I close my restaurant because it takes 80% of my time and only gives me 10% of the billing,” he continued. reasoning the chef. The truth is, the chef from Malaga is expanding throughout Spain and the world with two restaurant brands, Lobito de mar and Bibo, much more accessible and with well-made but easier gastronomy.
The statements about the croquettes could well have been made by Dabiz Muñoz, especially considering that during the coronavirus pandemic, together with the Globo platform, he launched a virtual restaurant in Madrid, Goxo, which offers a more casual menu -it has tacos , cheesecake or lasagna- but maintaining the quality of a great chef. A new proposal that, in addition, has made it reach the rest of or his . And that it is expected to open a physical establishment this 2021.
What risk would Dabiz Muñoz take if he abandoned the Michelin stars
The profitability of a Michelin star restaurant has always been in question. In fact, the chef Carme Ruscalleda categorically assured this medium that this profitability is “unfeasible”. An opinion similar to that shared by the renowned chef Sergi Arola with this medium: “Is haute cuisine profitable? Well, obviously not. If you want to maintain a line of haute cuisine you need to have something to sustain it.”
However, the position that this brand gives you is the one that allows you to open new financing channels that serve to keep the restaurant on top and earn money. Thus, Ruscalleda says that the three stars are the sweetest moment of the race. This recognition is what allows “beginning to do those kinds of actions that help make your project professional, viable, and bearable.” In addition, he ends by pointing out that to face a business of these characteristics “you must be willing to sacrifice personal pleasures so that your business does not suffer.” “I have never pretended to be rich nor will I be”,
In this way, the danger of abandoning the famous trio is to stop appearing in the media or that collaborations such as the one with the chef, the one with Jordi Cruz with the Bicentury toritas or those that the chef himself has or has had, will fall out. Dabiz with Bimbo or Magnum. However, there is again the precedent of Dani García who has managed to maintain his collaborations with McDonald’s and is making his business grow as one more businessman.
Why ‘Goxo’ could be the great success of Dabiz Muñoz
In the case of Dabiz Muñoz, he already has a flat horizon that allows him to say goodbye to Michelin and, for example, pay off his debts. An easier path that is due to the fact that he has already shown that he is a great cook, forms a well-known personal and professional alliance with his partner Cristina Pedroche and has a Goxo in his hands that perfectly adapts to today and to the world that leaves the pandemic: more competitive prices and a more casual menu allow it to reach the living room of a wider audience -especially young people- and, in addition, more times a week, since it is not necessary to celebrate something to try the latest from Muñoz .
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