Born in Chile and raised on Long Island, Diego first became intimate with kitchens as a prep cook in his parents’ pizzeria. He then traveled through Europe & South America working in the kitchens of Arpege, Le Comptoir, and Astrid y Gaston; and on produce farms focusing on biodynamics & permaculture. Upon a return to NYC, Diego spent time with John Fraser at Dovetail, Harold Dieterle opening Kin Shop, and most recently at Casa Mono as executive sous chef. In 2012 Diego ran a popular supper club called Cure, focusing on beverage pairings and as a workshop for a future restaurant project, Hemlock. In 2016 he opened Hemlock and a an all-day restaurant called Blake Lane. Currently, he is the executive chef of Racines, a Parisian Bistro focusing on sustainably farmed wines and food.