Diego Fernández

Chef Diego Fernández’s culinary philosophy is a vibrant testament to an audacious spirit, boldly departing from regional traditions to forge a unique global identity. His core ethos centers on relentless self-improvement, an 'inconformista' drive to be better than yesterday, and a profound commitment to his craft as a way of life. Trained under revered Spanish chefs like Nacho Manzano and Marcos Morán, Fernández initially embraced Asturian cuisine, even garnering accolades for his croquettes. However, a transformative journey to Thailand in 2013 ignited a passion for the intricate flavors and techniques of Indian, Mexican, and Southeast Asian gastronomies, leading to over 20 subsequent trips to immerse himself in these cultures. This awakening prompted a radical shift in 2020, as he shed the traditional menu to fully embrace a 'fusion' style that is distinctly his own: 'No somos ni tailandeses, ni mexicanos, ni indios. Somos Regueiros.' His vision is to create dishes that are 'delicious and different,' capable of transporting diners to distant lands without leaving Asturias, emphasizing 'registros de sabor' that are unique in Europe. While deeply inspired by these global influences, Fernández subtly integrates local Asturian products, such as native corn for his nixtamalized tortillas, demonstrating a nuanced approach to sourcing that values both authenticity of global technique and quality of regional ingredient. He intentionally crafts a dining experience that is 'radicalmente gastronómico' yet 'muy disfrutable y divertido,' complete with an immersive, darkened dining room, vibrant plating, and a hands-on approach to eating, reflecting a desire to challenge conventional fine-dining expectations and offer an exciting, multisensory journey. His pursuit of excellence is further evidenced by his decision to consolidate the restaurant's identity by converting the accompanying hotel rooms exclusively for diners, ensuring a cohesive and elevated gastronomic experience. Chef Diego Fernández's signature approach is defined by an authoritative technical mastery of global culinary traditions, particularly from India, Mexico, and Southeast Asia, applied with a 'genuine and orthodox' rigor. His kitchen is a laboratory of flavor, meticulously reinterpreting and pushing the boundaries of these cuisines while maintaining an unwavering commitment to authenticity in technique. Central to his technical arsenal is an authentic clay *tandoor* oven, fueled by charcoal, which he utilizes for crafting exquisite breads and roasting meats with smoky precision—a rarity in Spanish gastronomy. He also employs traditional *nixtamalization* for local Asturian corn, grinding it daily on a genuine Mexican *metate* to produce vibrant, bi-colored tortillas. This dedication extends to slow-cooking methods, exemplified by his 50-hour cooked beef tongue, ensuring profound depth of flavor and texture. His menus feature over 150 ingredients, showcasing an expansive pantry of spices, herbs, and citrus previously underrepresented in Spanish fine dining. Flavor and plating are paramount. Fernández's dishes are characterized by their 'colores, matices y personalidad,' often described as 'golosos' with generous, rich sauces and a kaleidoscope of vegetables and hues. He champions the interplay of sauces and breads, viewing them not as accompaniments but as co-protagonists that elevate the entire dish. The dining environment at Regueiro is an extension of his artistic vision: a darkened room with ambient music, where automatic panels obscure exterior views, creating an immersive atmosphere designed to 'impactar el doble' and focus the diner entirely on the culinary journey. Guests are encouraged to 'comer con las manos,' fostering a more intimate and engaging experience. Among his legendary signature dishes are: the freshly made, 'uno por cliente' *pan roti*; a silky roasted eggplant glazed with tamarind, served with coconut and turmeric curry; his 50-hour slow-cooked beef tongue with an aromatic curry featuring anise, cinnamon, and tamarind, accompanied by *roti paratha*; vibrant bi-colored corn tortillas embracing a rich mole de pipas de calabaza; the intricate 'Texturas vegetales' featuring tempura of squash blossom and an array of herb-infused components; a succulent chicken 'butter tikka masala' cooked in the *tandoor*; and a luxurious lobster with a prawn and green mango curry (*balchao*) served with canonical *naan*. His ceremonial *mole negro*, an evolving masterpiece composed of 37 ingredients and nurtured for over 300 days, stands as a testament to his profound technical ambition and artistic patience, alongside a lechazo asado a la estaca with a pimiento chutney, a masterful fusion of Asturian tradition and Indian technique.

Career

• Chef-Owner at Regueiro, Tox

Mentored by Nacho Manzano, Familia Morán (Casa Gerardo).