Meet Chef Diego
Diego’s journey in hospitality began in 2002 at Johnny Rockets in the Northshore Mall in Peabody, Massachusetts. While attending Beverly High School, he started working alongside his uncle, who was the chef there, preparing milkshakes, burgers, and hot dogs.
At Bertucci’s, he discovered his passion for Italian cuisine, fresh pasta, pizza dough, and Mediterranean flavors.
During his college years, he moved to Littleton, New Hampshire, in the White Mountains, working at a hotel’s front desk during the day and its restaurant at night. This experience broadened his understanding of hospitality, teaching him the importance of connecting with people, creating memorable experiences, and making guests feel genuinely welcomed.
Back in Massachusetts in 2009, he continued developing his culinary career, holding Sous Chef and Chef de Cuisine positions at some of the North Shore’s distinguished establishments, including My Place by the Sea in Rockport, Alchemy Bistro in Gloucester, and the Eastern Yacht Club and Corinthian Yacht Club in Marblehead.
His journey also took him to D.O.M. in São Paulo, Brazil, where he spent time training under Michelin-starred chef Alex Atala.
He further refined his skills in French fine dining at L’Espalier in Boston, under the direction of Chef Frank McClelland. His experience extended beyond the kitchen to Apple Street Farm, which supplied the restaurant, where he participated in harvesting seasonal produce and processing poultry, gaining firsthand experience in farm-to-table cuisine. Throughout these experiences, he developed a culinary philosophy centered on seasonality, fresh local ingredients, and the flavors of coastal New England.
