Diego SOBRINO

Born in Veracruz, Mexico Chef Sobrino acquired his passion since early age, when he cooked with his grandmothers or went fishing with his family. Growing up surrounded by crops allowed him to value fieldwork and respect product because of its origin, this is something that prevails today in his kitchen, his style stands out by using seasonal, sustainable products and taking into account the closing time.

Sobrino’s cuisine is in constant innovation, always focusing in local ingredients. His plates are based on an evolutionary kitchen that uses French techniques with Mexican products. Before joining the St. Regis family, Chef Sobrino settled in France for approximately 6 years, working in several Michelin-starred restaurants such as Michel Rostang Restaurant, Du Coté Cuisine and Les Fables de La Fontaine in Paris. In the same way, he was part of the acclaimed Top Chef Mexico contest, remaining in the Top 5; among his latest professional experiences is having been executive chef of the renowned Mexsi Bocu restaurant in Mexico City and the AAA Cinco Diamonds Fairmont Mayakoba hotel at Riviera Maya.