Diego HERNÁNDEZ

Born in Ensenada and raised in Mexico´s top kitchens, Diego is part of a generation that are bridging tradition with a contemporary look on food & hospitality. With a strong back-to nature approach, Diego´s “Corazón de Tierra” destination restaurant, has spearheaded the farm to table movement at Valle de Guadalupe´s wine region, by the use bringing sustainability to our gastronomic landscape and becoming a node for innovation. His cooking style is humble, intuitive and spontaneous; he deeply feels our terroir, letting the ingredients express their culinary uniqueness in a beautiful play that showcases: local flavour, simplicity and pure joy for cooking. Chef Diego Hernández studied Gastronomy at the Culinary Art School in Tijuana, and has worked alongside top chefs like Benito Molina (Manzanilla, Ensenada) Guillermo González (Pangea, Monterrey) and Enrique Olvera (Pujol, CDMX).