Career, Philosophy, and Cuisine
Diego Sobrino Fernández, from the charming town of Coatepec, Veracruz, has built a culinary career that crosses cultures and countries. His childhood, spent in the countryside, was heavily influenced by vibrant ingredients and the hard work of farming that surrounded him. This environment fostered a deep respect for local produce, a passion that remains central to his professional life.
Driven by his love for the land and its bounty, Diego set out to become a chef—not just to cook, but to tell the stories of farmers and ranchers through every dish he creates. Through his culinary art, he invites diners to experience not just flavors, but the stories and traditions behind those ingredients. Join him as he turns the spirit of the countryside into memorable culinary adventures!
In August 2025, the Nobu Hotel Los Cabos announced the arrival of its new Executive Chef, Diego, during Culinary Month. This endeavour marks an exciting new chapter for the hotel’s culinary offerings. Diego aims to blend Nobu’s Japanese philosophy, which emphasizes harmony and respect for ingredients, with his own Mexican heritage. He has honed his skills at the Paul Bocuse Institute in Lyon, France, and brings over 12 years of experience from internationally renowned kitchens, including Michelin-starred restaurants. His cooking style is a careful balance of technical precision, aesthetics, and flavour.
Experience and Learning in France
The decision to study in France was inspired by the emerging Mexican gastronomic movement and the opportunity to receive a first-class education. Upon arrival, adjusting to life in France proved to be a challenging task. He transitioned from living in the forest, where he faced challenges such as language barriers and poor living conditions, to becoming part of a supportive French family. This new environment enabled him to enroll in the Paul Bocuse Institute. His studies and internships at three Michelin-starred restaurants, under the tutelage of renowned chefs such as Christian Lesquer, exposed him to the rigor and demands of the French culinary world. He learned that achieving excellence is not just a one-time feat; it requires constant discipline and consistency.
Philosophy in the Kitchen
For Diego, the most essential aspect of cooking is allowing the ingredients to shine on their own. He has adopted a philosophy of “less is more,” where simplicity and the purity of the ingredients take center stage. He focuses on incorporating elements that enhance texture, colour, aroma, and flavour, while avoiding the saturation of components. In his cuisine, a commitment to quality and respect for Mexican products is fundamental, accompanied by a dedication to crafting a complete sensory experience.
Return to Mexico and Experience in Hospitality
After 12 years in France, he returned to Mexico due to physical and mental exhaustion. He was attracted to the booming national cuisine, which had been named a World Heritage Site. Adjusting to this new environment was a complex process for him. He worked on various projects and had to navigate the differences between managing city restaurants and those in hotels. His experiences at Fairmont Mayakoba and St. Regis helped him challenge the idea that hotel cuisine is inferior, as he managed hotel restaurants with the same level of rigor as city establishments. The administrative skills he developed during this time were crucial for his professional growth.
Development of Gastronomic Concepts
As the corporate chef for Richard Sandoval Hospitality, Diego was involved in creating and launching restaurants with diverse culinary concepts worldwide. He faced challenges such as adapting to Dominican cuisines and transforming restaurants into new culinary ideas. Throughout this period, constant innovation and teamwork were essential. However, the demanding pace of travel and professional responsibilities prompted him to seek greater stability.
His arrival at Nobu Hotel Los Cabos
Joining Nobu Hotel Los Cabos fulfilled a personal goal inspired by its outstanding facilities and innovative culinary vision. At Nobu Hotel Los Cabos, gastronomy is a central focus. The hotel offers a variety of dining options, including Japanese, steakhouse, Mediterranean, and Mexican cuisines. It highlights the importance of surprising and delighting guests with a unique culinary experience.
The Veracruz Influence and the Value of the Product
Diego incorporates iconic ingredients from Veracruz into his dishes, including wild ginger, coriander, and coffee, along with macadamia nuts, which he sources as a memory from his family’s farm. His culinary creations blend a variety of flavors, textures, and colors, aiming to stimulate all the senses and celebrate the bountiful richness of the Mexican countryside.
Mentors, Team, and Discipline
Throughout his career, passionate mentors have played a vital role in his professional growth. Diego understands the importance of separating personal relationships from professionalism in the kitchen. He fosters a sense of camaraderie outside of service while maintaining a demanding and disciplined environment during work hours. This philosophy, influenced by his rugby experience, highlights that although the work can be intense, what truly matters is respect and camaraderie.
Acknowledgements and Reflections
One of the most significant moments in his career occurred when he and his team earned a Michelin star. This achievement fulfilled the promise he made to his mentor, and he continues to maintain a close relationship with him. Diego also reflects on the alternative paths he could have pursued, such as medicine, agronomy, or even a military career. However, he is grateful to have discovered his true vocation in the culinary arts.
Diego draws inspiration from life in all its aspects—both positive and negative—and from the ability to turn darkness into light. He encourages everyone who reads or listens to him to indulge and be amazed by the varied culinary offerings at Nobu Hotel Los Cabos. This destination showcases culinary innovation and the warmth of Mexican hospitality.
