An El Bulli alumnus, he has been considered by the New York Times Magazine as one of four nomadic chefs to watch, dedicating 2016 to a global exploration that took him through 20 different countries, kitchens and cultures around Europe, South, Central and North America, the Middle East and Asia. He has worked on collaborations, festivals, lectures, charity and other gastronomic events, always adapting, evolving and challenging his creativity.

After training at Le Cordon Bleu in Canada and Paris, Diego was awarded with “Le Grande Diplôme” distinction before going off to work at the mythical restaurants Mugaritz and El Bulli in Spain, where he learned under the lead of Andoni Luis Aduriz and Ferrán Adriá. He then moved to Australia to revitalize the kitchen of Bilson’s, reaching the great success that got him the nomination as Chef of the Year in 2011.

After 15 years abroad, he decided to return to his hometown and take back on his own culinary heritage, filling the huge shoes of Gastón Acurio – the legendary chef and restaurateur considered as the “Godfather of Peruvian cuisine”. During the four years leading Astrid & Gastón, he took the restaurant to #1 on The Latin America’s 50 Best Restaurants List , and from #42 to #14 on The World’s 50 Best Restaurant’s List .

At the height of his success, faithful to his aim to evolve, he decided to leave Astrid & Gastón and take a year off to travel the world in search of inspiration, culinary exchange and a deep learning on local produce and sustainability, working with chefs and crews from different backgrounds and heritages. A down to earth free rider, he has found a creative balance through exploration and simplicity in connection with local traditions.

In 2017 he will be setting the path for his 1111 Peruvian Bistro in Miami, that quietly opened last year with an informal high-end progressive menu, while opening a restaurant in Lisbon with Portuguese chef and great friend José Avillez, a gourmet sandwich bar and a food truck in Lima.

Amongst other culinary projects, he will keep travelling.

FOUR Questions with Diego

Describe your culinary philosophy in4words…

Peruvian, multicultural, strict, evolutive.

What is your greatest inspiration?

My culture.

If you could take a plane ride to anyrestaurant in the world, just for one meal, where would you go?


What four things would you take to a desert island?

A notebook, a pencil, a mask and a snorkel.

  • #18 |Astrid&Gastón | World’s 50 Best Restaurants, 2014
  • #2 |Astrid&Gastón | Latin America’s 50 Best Restaurants, 2014


1111 Peruvian Bistro

1111 SW 1st Avenue

Florida 33130



Avenida Paz Soldán 290 San Isidro

Lima 27


+51 1242 4422