S.Pellegrino's first documentary celebrates the importance of human relationships in haute cuisine

The first documentary produced by S.Pellegrino, Afuera Hay Más – A Young Chef's Journey, invites viewers to immerse themselves in the vast world of Peruvian gastronomy, focusing on the unique mentorship relationship between Nelson Freitas, winner of the S.Pellegrino Young Chef Academy Competition 2023, and Virgilio Martínez, chef and owner of the renowned restaurant Central, consistently ranked among the best restaurants in the world. Premiered in Lima on September 21 and now available on Prime Video, the documentary tells the story of the evolving bond between Freitas and Martínez, the rising young chef and his mentor. Through teaching, friendship, and above all, the journey of exploration the two undertake across the Peruvian territories, Afuera Hay Más offers an intimate perspective on how shared experiences can transform not only a career but also a worldview. Virgilio Martínez, along with Pia León, his partner and 2021 Best Female Chef, and his sister Malena Martínez, co-creator of Mater, introduced Freitas to the discovery of a complex gastronomic ecosystem. Mater, the multidisciplinary research center founded by Virgilio and Pia, becomes the focal point of an experience that transcends the boundaries of cooking, embracing the value of cross-sectorality and a deep connection to the land. Mater's motto, Afuera Hay Más, represents the desire to explore the unknown, involving local producers, ceramicists, farmers, biologists, and many other figures who enrich Freitas's culinary vision.

Every encounter becomes an opportunity to grow, push the limits of creativity, and give meaning to every dish, transforming cooking into an expressive language full of significance. By working in the kitchens of Central and Kjolle and traveling to Mil in Cusco, Freitas was able to go beyond the boundaries of technique, exploring the value of storytelling through cuisine. A journey of gradual awareness and growth that culminates in the bond between mentor and mentee, which the documentary captures in every moment. At the end of this journey, Freitas had the opportunity to join the staff at Central, a testament to the profound impact of the journey undertaken with Martínez during the S.Pellegrino Young Chef Academy Competition. More than just a story of mentorship, the documentary celebrates the transformative relationship between mentor and mentee and the constant pursuit of personal and professional growth. Virgilio Martínez, reflecting on the value of cultural exchange in gastronomy, explained: “Considering that the world of gastronomy can behave like a bubble, clearly these cultural experiences are extremely important and enriching. There’s a special connection between people who don’t know each other when they approach something new and unknown.” For Freitas, the experience was also revolutionary: “Working with Virgilio allowed me to see culinary art as a means of storytelling, where each dish is deeply rooted in a culture and a story,” he said.

On this journey, the S.Pellegrino Young Chef Academy Competition, the international platform that engages young chefs and the most influential members of the gastronomy world, creating a permanent training laboratory and an increasingly inclusive and international professional network, plays a fundamental role. For Virgilio, “it is always positive to meet chefs with whom to share knowledge, with young chefs full of hope. In my case, these encounters are inspiring, where I find a lot of motivation, and they awaken my curiosity. Sometimes I see young people with gigantic dreams that, with a bit more experience, are totally achievable.” For Nelson, on the other hand, “mentoring is not just about learning; it is also about collaboration, trust, and mutual growth.” One of the most memorable moments for both chefs during their journey was the trip to Moray in Cusco: “When we took him to visit the agricultural lands, when he stood on the circular terraces of Moray, or when he saw how people work at more than 4,200 meters above sea level. It’s when I see his emotion that I also get emotional because I see myself in him,” Virgilio shared. A moment of their journey together that represented a lesson in resilience and respect for nature, key themes of Peruvian culinary philosophy. Another key moment for Nelson was his first day in Central's kitchen: “Working with the team and experiencing Virgilio’s philosophy in action was overwhelming in the best way possible. It wasn’t just about cooking—it was about creating a narrative that connected people to Peru’s culture and biodiversity.”

As mentioned earlier, the title of the documentary, Afuera Hay Más (translatable as "There’s More Out There"), reflects the philosophy that has guided both chefs throughout their journey. To Virgilio it  means that “not everything lies within the realm of what you already know, that there’s more in what you encounter daily, by stepping outside your comfort zone and what’s familiar to you.” This is the mindset that encourages chefs to push beyond limits and explore new areas of culinary inspiration, creating deeper connections with people, cultures, and ingredients from all corners of the world. Virgilio’s approach to cooking is deeply influenced by this philosophy. “Within my food, I must make this concept visible—that within that dish, there are many other components you need to make visible. More than creating a dish that is good or enjoyable, I want to create an experience, a moment that is inspiring, that moves you, touches you, and makes you reflect,” he told us.