Diego Hurtado Rojas
Chef de cuisine
Graduated from the Estoril Higher Institute for Tourism and Hotel Studies, I bring over 10 years of culinary experience, enriched by stints at renowned restaurants such as Feitoria, Grupo Olivier, Ofício, Grupo Praia, Grupo Mercantina, and Taberna do Calhau.
Culinary Philosophy: My culinary approach is a celebration of simplicity and subtlety, but with a passionate touch for flavor explosions. I believe that eating goes beyond the simple satisfaction of a basic need; it is an opportunity to live a unique sensory experience.
Professional Experience:
Feitoria: Internship.
Grupo Olivier: Worked in various restaurants within the group, providing direct support to Executive Chef Aimé Barroyer at that time.
Ofício: Opening of Ofício, alongside Chef Aimé Barroyer and Chef João Dias.
Grupo Praia: Chef.
Grupo Mercantina: Chef at Maat Kitchen restaurant.
Taberna do Calhau: Chef at Taberna do Calhau and Bla Bla, Glu Glu.
Culinary Style: My cuisine reflects the pursuit of perfection through simplicity, emphasizing authentic flavors and quality ingredients. Each dish is an expression of my love for cooking, where food is not just a meal but a unique sensory journey.
Invasions
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Chef Consultant
Turning Restaurants into Culinary Journeys
Ofereço consultoria personalizada para restaurantes em busca de um toque inovador. Desenvolvo estratégias culinárias únicas, proporciono treinamento de equipa e apresento soluções que revitalizam o estabelecimento, transformando-o num destino gastronómico de sucesso.