Born in 1977 in Lima (Peru), Virgilio chooses to approach the great diversity of Peruvian ingredients in much the same way as the peoples of the Andes in pre-Hispanic times: by vertical control of ecological floors. According to this alternative way of understanding geography, land is perceived not as a horizontal plane, but rather as a vertical plane, in such a way as to make good use of everything that the flora and fauna can offer, in accordance with the specifics of each ecological system. He draws up different recipes with the produce he finds at each location. In other words, he creates small dishes pursuant to the altitudes of each.

In addition to the Central restaurant in Lima, Virgilio also runs the MIL in the Andes, near Cuzco, and the MAZ in Tokyo. He also runs Mater Iniciativa, an interdisciplinary organisation seeking to coordinate knowledge through research, interpretation and cultural expressions.

Mater's work involves designing culinary concepts with identity, such as Central, Kjolle, and Mayo (in Lima), and MIL (in Cuzco), and designing or facilitating projects in a number of areas (Art, Culture, Cookery, Academy), in keeping with his values at all times.