Ernesto Munoz, Chef de Cuisine

At Equinox on 19th, Chef de Cuisine Ernesto Munoz oversees the day-to-day kitchen operations, working closely with five-time James Beard-nominated chef-owner Todd Gray to create a hyper-seasonal menu. Originally from Usulutan, El Salvador, Munoz was deeply influenced by his family's passion for cooking. His grandmother worked as a private cook, and his father was the main cook at home.

Munoz's culinary career began unexpectedly in 2007 when he took a job as a dishwasher at PR Grill in Arlington, VA, shortly after moving to the area. Within five days, he transitioned to a line cook position due to a sudden vacancy. He then spent four years at Ristorante Murali, gaining experience in making fresh pasta and cooking Italian cuisine. In 2012, Munoz joined the Army Navy Country Club as a line cook and was promoted to assistant restaurant chef in 2014. In 2019, he was recruited by Chef Todd Gray and his wife, Ellen Kassoff, to serve as sous chef at Manna, a Middle Eastern eatery inside the Museum of the Bible.

In 2020, Munoz followed Gray to Equinox, where he now serves as Chef de Cuisine. At Equinox on 19th, Munoz blends his Italian influences and self-taught skills to manage the execution of the restaurant’s award-winning hyper-seasonal menu. He currently resides in Arlington, VA, with his wife and three children.