Diego Hernández Baquedano is a celebrated chef from Mexico who has made significant contributions to the culinary industry through his unique approach to cooking. He has gained worldwide recognition for his innovative techniques and use of local ingredients that showcase the flavors and traditions of his homeland.
Early Life and Education
Diego Hernández Baquedano was born on October 9th, 1981, in Ensenada, a coastal city in the Baja California region of Mexico. His father, José Hernández, was a fisherman, and his mother, Lourdes Baquedano, was a homemaker. Diego grew up surrounded by the sea and its bounty, which sparked his passion for food and cooking at an early age.
At the age of 18, Diego moved to Mexico City to study culinary arts at the Centro Culinario Ambrosia. After completing his studies, he traveled to Europe to gain further experience and knowledge. He worked in some of the world’s most renowned kitchens, including Noma in Copenhagen, Astrid y Gastón in Lima, and Mugaritz in Spain. These experiences allowed him to hone his skills and develop his unique culinary style.
Career
In 2009, Diego returned to Mexico and opened his first restaurant, Corazón de Tierra, in Valle de Guadalupe, Baja California. Corazón de Tierra is a farm-to-table restaurant that showcases the flavors and ingredients of the region. The restaurant quickly gained acclaim and was named one of the world’s 50 best restaurants by San Pellegrino in 2017. It has also been featured in numerous publications, including The New York Times, The Wall Street Journal, and Food & Wine.
Diego’s approach to cooking is deeply rooted in the traditions and culture of Mexico. He is committed to using local, sustainable ingredients and working with small-scale producers and farmers to create dishes that are authentic and innovative. He draws inspiration from the landscapes, flavors, and traditions of Mexico, which he believes are essential to understanding and appreciating the country’s cuisine.
In 2016, Diego opened his second restaurant, Verlaine, in Mexico City. Verlaine is a casual dining restaurant that serves a variety of Mexican-inspired dishes, including ceviches, tacos, and tostadas. The restaurant is named after the French poet Paul Verlaine, who was known for his love of food and drink. Verlaine has been well-received by critics and diners alike, and it has helped to establish Diego as one of the most innovative and exciting chefs in Mexico.
Diego has also been involved in several international culinary events and collaborations. In 2018, he participated in Gelinaz!, a global culinary event where chefs from around the world swap restaurants and create unique menus inspired by their new surroundings. Diego was paired with chef Ana Ros from Hiša Franko in Slovenia, and together they created a menu that combined the flavors of Mexico and Slovenia.
In 2019, Diego was invited to participate in the prestigious MAD Symposium in Copenhagen. MAD is an annual event that brings together chefs, farmers, activists, and other food industry professionals to discuss and address issues related to food, sustainability, and social justice. Diego spoke about the importance of preserving traditional foodways and supporting small-scale farmers and producers.
In addition to his work as a chef, Diego is also an advocate for social and environmental issues. He is a member of the Slow Food movement, which promotes sustainable agriculture, and he has been involved in initiatives to support local farmers and reduce food waste. He is also a vocal critic of industrial agriculture and the impact it has on the environment and public health.
