Born in Vitoria (Basque Country) in 1975, Diego trained with great chefs, including Martín Berasategui in Lasarte, the mother house of all the projects of this master of chefs.
From 2002 until he left to open his own project, he led El Club Allard Restaurant, where he earned two MICHELIN Stars.
On the 1st of July 2014, he began his solo venture with DSTAgE Concept, which has quickly achieved great recognition from the public and the industry. DSTAgE, which has meant an evolution in his professional career, is closer to a personal conception of a contemporary haute cuisine restaurant where the real luxury lies in proximity and naturalness.
Since its opening, this gastronomic space has won many distinctions. One of the most notable are the 2 MICHELIN Stars it currently holds; the first obtained four months after opening, in November 2014, corresponding to the 2015 guide, and the second in the 2017 edition, received in November 2016. DSTAgE also has 3 Soles in the Repsol Guide, the highest category of this publication.
In addition to these distinctions, it is worth mentioning the 3 EME Metrópoli Guide (published by the newspaper ‘El Mundo’), the Metrópoli Restaurant of the Year Award in 2017, the Metrópoli Award in 2015 ‘Revelation Restaurant’, the Honourable Mention as ‘Restaurant of the Year’ Metrópoli, the Best Chef and Best Restaurant Award by the users of Gourmet Magazine, the First restaurant in Madrid, fourth in Spain and Travellers ́Choice Award 2016 by Tripadvisor, the Gentleman Award 2016, the ELLE Gourmet Awards 2017, the Hombre GQ recognition in 2017, the Culture Award 2019 of the Community of Madrid. Since 2021 Diego is part of the select Top 100 of The Best Chef Awards, where he entered in the 89th position, climbing in the 2022 edition to number 38.
In September 2016, he launched a creative space designed and led by himself under the name of DSPOT. This studio is focused on creativity around haute cuisine and all the aspects surrounding it, such as staging, design, techniques and products. This concept changed headquarters in July 2020 and is now located in the premises next to DSTAgE, being even connected. This new multidisciplinary space is also used for private and exclusive events.
Throughout his career, Diego has managed to strip himself of everything in order to remain with the pure essence of what he wants to cook and express with his work. Diego’s cuisine is a committed cuisine that seeks to make the best possible use of alternative products. He transforms these ingredients with his minimalist cuisine, which exudes sensitivity and which he executes with the utmost respect, achieving at the same time an incredible visual beauty.
The DSTAgE menu is cooked and served with delicacy and with the desire to invite the diner to walk with them along the path that has led them to become a project with a unique and very special personality.