What are your earliest memories of being interested in food?

My grandmother was an awesome cook, she could do marvels with 3 humble ingredients and I still remember her osscobuco ragu forsundayfamily lunch. It was just fantastic!

What would you say has inspired your cooking the most?

I would say Patagonia, the south of Argentina where I grew up, its land, its lakes, the produce, its people, the country side…

Describe how you see your own culinary style and how it has evolved over the years…

I would say it issimpler and moreseasonal now and Ireally focuson excellent ingredient. I’m now running the whole business, not just the kitchen, and this has really affected my style too. It gives you a wider vision in terms of what the guests really want.

What didbeing part of the Comilona Argentine festival mean to you?

It meanta lot, especially since I’m the one that put the original idea together. Mostly there is a sense ofresponsibility and humility… it is very special to be part of this movement that only cares for sharing, learning & promoting Argentine Cuisine

How do you decide on the menu/recipes?

All the participating chefs had a lot of freedom, we only established a few golden rules like needs to be seasonal, sustainable, represent the cuisine of Buenos Aires… They came up with these menus and then I had to coordinate to ensure the menus were balanced and the produce was available

What are your most indispensable ingredients?

I’m a big fan of celeriac and wild garlic

What kind of experience didyou aim to give guests at the Argentine festival?

A truly Argentine experience, to transport them for an evening to Buenos Aires throughthe past,present& future menus of Argentinecuisine!

What would you say has been the most memorable moment in your culinary career so far?

I’ve been luckyenoughto meet wonderful people & great restaurants, but my most memorable moment was being able to host my parents at my restaurant in London

What excites you about Argentinian cuisine and produce at the moment?

Everything!! That it is a relativelyunknownterritory, an exciting and challenging cuisine that people want to learn about… This is the biggestchallengeyet!

Why do you think that Argentinian food is proving so successful?

People are curious and generally love Argentina, slowly they are getting to know there is amazing produce besides our beef and wine

What’s next for you?

A wine in London, a restaurant in Stockholm & a book.. all in the pipeline!!

Find out more information about Diego and the Malevo Group here |www.malevogroup.com