The premiere of the documentary ‘UniverXO Dabiz’ on Netflix it has aroused as much admiration as controversy. While chef Dabiz Muñoz – recognized for his creativity and impact on haute cuisine – accumulates praise, testimonies from former employees have also come to light who offer a critical look at the demanding work environment in his restaurants. One of the most notable stories is that of Pablo Colmenareswho worked at the prestigious restaurant DiverXO and now he leads the kitchen New York Burger.
In an interview given to the podcast ‘With our feet on the ground’Colmenares describes the experience at DiverXO as exhausting and extreme. “My day was to arrive, get changed and start running. I only remember running, running and running. We didn’t have time to think,” says the former worker, painting a picture of a tireless pace where exclusive focus on tasks was essential.
Colmenares also mentioned that the pressure to achieve excellence was constant, given that the price of the tasting menu amounts to 450 euros per diner. “We would focus on one thing and not look up until the service began,” he explained. The intensity did not let up: even the moments to eat were brief and hurried. “We ate right before service, in a bowl, quickly and walking around the kitchen. We didn’t sit down.”
The demand was also evident outside of working hours. Colmenares remembers that, despite being young and full of energy at that time, the days of rest were insufficient to recover. “I would lie in bed and it was like I had run a marathon,” he confessed in the podcast. This testimony highlights the physical and mental sacrifice involved in working in a restaurant with several Michelin stars.
