Eulogy to The Magazine
Proud to be Here.
How can I explain how nice is ,work in this wonderful place where the contemporary architecture and my great food creation can met .
This architecture emporium was designed by a world famous Zaha Hadid architect .
Be the Head Chef Here is an incredible feeling ,the perfect place where connect my creativity with this contemporary contest.
The good feeling of a nice ambient can turn your meal in experience . The walls of the building are made all in glass where you can admire the outside landscape and connect with. The ceiling supported from massive modern column is white bright and remind a wave ,where is lighted with different tonality accordingly the outside light .
That's what I exactly want to express when is the perfect environment to work as a Chef ,where you feel to work outdoor connect the Nature around.
Nothing is forever but if you keep the nice experience in your greatest memories nothing will ever forget.
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| ChefDeigo @ Work |
Create the right food where it recall the ambience you are experiencing your meal , find the connection between the ambient and the taste to create an unic sensation .
Recall on the plate the colors and the shapes around you to create the connection between al your sense .
Creativity without limit with the best seasonal ingredients from all over the world , that's the perfect explanation of the contemporary and international food supported from the perfect location .
London as already his impeccable charm ,the capitol of the world where lot of tradition are still kept carefully .
Here are some of my creation where i am totally got inspired from The Magazine vibe ,where you use to get challenge from many different custom events and occasion.
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| The Pink Lady Apple Salad👌👌👌 |
Events was a really fun to plan , specially when you have to design the food matching with the theme of the function .
Great location , outstanding food and Wonderfull guests. Every event was customize at the perfection .Sometime was create a surreal decoration theme where every thing was surprising magnificent.
I remember few in particular , where all the place was turned in a forest with real three and plants ,
or another one where the contest was local produce and the produce itself become part of the decoration of the ambient .
Our food was an important role for all those special unforgettable events.
About ChefDiego...
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.
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.
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