Trained at Le Cordon Bleu in Paris, and alumnus of both El Bulli and Mugaritz. In Australia, he led Bilson’s to regain its third hat. In Peru, he helmed the kitchen at Astrid & Gaston, reaching #1 on Latin America’s 50 Best Restaurants and #14 on The World’s 50 Best list. Today he develops and leads projects worldwide, working closely with new teams and drawing inspiration from each place.

Throughout his career, Diego has shaped innovative and culturally rich gastronomic experiences around the world. Back home, Diego opened Navegante, a neighborhood restaurant just steps from the Pacific Ocean, where local products guide an evolving menu inspired by a cuisine with no frontiers.

Through all his projects, Diego emphasizes the importance of understanding and celebrating local produce, always inspired by the connection to the land and its offerings. His projects embody a commitment to culinary diversity while remaining deeply rooted in his Peruvian origins.