Diego Sobrino was born in Veracruz, México, where he acquired his passion for cooking through both of his grandmothers, with whom he used to cook since he was a young man. He grew up surrounded by fields that allowed him to explore and recognize the value of the work made at the field and to respect the origin of the produce.
His cooking style is distinguished by the use of seasonal, local and sustainable products. Sobrino stands out for his constant innovation, creating his signature style of “evolutionary cuisine” -What he refers to as the use of different techniques with Mexican & local ingredients.
Sobrino has been part of renowned Michelin-starred restaurants such as Michel Rostang Restaurant, Du Coté Cuisine and Les Fables de La Fontaine in Paris; he was also the Executive Chef of the Mexsi Bocu restaurant in Mexico City and at the AAA Five Diamond resort Fairmont Mayakoba in Rivera Maya, Mexico. He is currently the Executive Chef of The St. Regis Mexico City, J&G Grill Mexico City and La Table Krug.