Born and raised in Naples, in a humble family, Diego learned at a young age to value his love of good food and to grow up with the dream of becoming a chef. He studied at the Hotel and catering School in Naples while at the same time starting to work in a kitchen learning the different types of restaurant cooking.. He lived in Rome for eight years, where he worked first as a cook and later as the second executive chef at the “Radisson Blu Hotel” while he continued his training in a number of restaurants with Michelin stars. For the last seven years, he has been living in the Canary Islands, to be exact, on Tenerife, where he was the second chef for four years at the “Bianco” restaurant, which belongs to the “Venture Restaurants” group and he is currently the executive chef with the group, “Tenerife Ocio Events”, where he is the person responsible for the cooking ranges at “La Terrazza del Mare” and “The Beach Club”. He defines his cooking as a mixture of the classical and the modern, preserving traditional flavours together with new culinary techniques and with the basis of Mediterranean cuisine together with Asian fusion and the amour propre of Italian gastronomy.
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