at the magazine
From an early age, Diego has been drawn to food. Born and raised in Turin, he grew up eating home made fresh Italian dishes cooked by his parents. At the Pasqualicchio’s, cooking was a serious family affair, where important celebrations were framed in time around a home cooked feast rather than at the restaurant.
It is therefore no coincidence, Diego, joined the Turin culinary academy. After his training, he gained experience in a local restaurant with a Michelin star. This very first experience in a real kitchen brigade was decisive. He learned everything from scratch, rotating from primi (pasta, rice) to the secondi (meat and fish).
Leaving Italy, he spent nine years in Miami where he affirmed his culinary style. Diego plied his trade in Italian restaurants and was firmly exposed to international cuisine especially with South American influence.
Diego brings over twenty years of experience to The Magazine. His current cooking style is a combination of his Italian heritage, international experiences and favourite meals. He particularly enjoys using exotic products such as Cassava, plantain, tapioca, and tropical fruits to name a few. Working in an art gallery restaurant allows him to challenge his creativity to the maximum.
It is very exciting to have a new input of ideas at The Magazine and Diego certainly shares our passion for producing top dishes, created using fresh, local and seasonal ingredients.
the park table
by kofler & kompanie