Chef Diaz began his culinary career at age 16, when he discovered his passion for food. He is a 2012 graduate of Instituto de Alta Cocina (ISAC) in Ciudad Juárez, Chihuahua.

Diaz has collaborated on some of the most important restaurants in México, such as the 450 Past + Grill in Guanajuato, cooking international food. He has also developed his craft  alongside renowned Chef Luis Arellano of Criollo restaurant in Oaxaca, and has worked with important Chefs from all over Mexico, including Erick Guerrero and Israel Loyola.

Since 2012 he's been Executive chef at  María Chuchena in Juárez, where he uses fresh and seasonal products sourced from all over Mexico to create contemporary Mexican dishes – his specialty. He has also been the lead on other projects such as the design and operation of La Pezcadería, El Barba Negra food truck (specializing in octopus tacos), Anafres (Oaxacan Tlayudas), and most recently, La Querencia in Juarez. 

He is currently working on creating a new catering brand named Mokaya (from the word zoque-mixe that means “children of the maize”), focusing on contemporary Mexican cuisine.


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