Victor Muñoz is the new Executive Chef of ORO, one of Miami Beach’s newest rooftop dining destinations. In this role, he oversees both the creative and operational aspects of the kitchen while upholding sustainability practices. Muñoz leads menu development, curates seasonal specials, and ensures every dish embodies exceptional quality and presentation.
Born and raised in Guadalajara, Mexico, Muñoz discovered his passion for cooking at an early age. By then, he was preparing daily breakfasts and dinners for his younger brother while their parents worked two full-time jobs. These meals, made with care and purpose, became a cornerstone of his day. Though his dreams of a formal education were halted by immigration constraints, Muñoz’s determination never wavered, leading him on a transformative culinary journey.
With 15 years in the industry, Muñoz has honed his skills in a range of renowned restaurants. A pivotal moment in his career came at a farm-to-table establishment Urbain 40, where he redefined the dining experience, transforming it into a culinary spectacle. His innovative approach propelled the restaurant to the forefront of Orlando’s dining scene, earning widespread acclaim.
He later relocated to Los Angeles, where he took the helm at Conservatory in West Hollywood—one of the city’s most design-forward and conceptually ambitious culinary spaces. There, Muñoz immersed himself in the creative pulse of LA, refining his approach to modern Californian cuisine and coining the term Angeleno Cuisine. His time in Los Angeles was defined by bold collaborations with artists, chefs, and mixologists, resulting in dishes that blurred the line between food and emotion. The experience deepened his commitment to innovation, seasonality, and cultural fusion. Muñoz masterfully wove together global influence with local spirit, creating food that was as conceptual as it was craveable, transforming each meal into a performance.
Driven by an insatiable pursuit of culinary excellence, Muñoz embarked on a global journey, training under some of the world’s most esteemed chefs at institutions like Alinea, The French Laundry, Eleven Madison Park, Auberge du Pont de Collonges, Narisawa, and El Celler de Can Roca. His passion for innovation continued with an upscale French bistro—a visionary project introducing authentic modern French gastronomy to Florida. Undeterred by educational barriers, Muñoz seized every opportunity, channeling his dedication and creativity into every aspect of his craft.
Outside the kitchen, Muñoz enjoys playing pickleball, tennis, trying new places & going out to explore the city.
