Chef Bio's

Executive Chef Diego

Executive Chef Diego was born in Resplendor, M.G., Brazil.

He came to the U.S. at the age of 11. Diego began cooking as a child and grew up watching reruns of The French Chef & Great Chefs Great Cities.

He developed a passion for food at an early age & studied culinary arts at Newbury College.

His first job was with Michael Baker at Baker’s Best where he worked his way through school.

In 2010 Chef Diego was part of the opening team for Lydia Shire & Jasper White’s Towne Stove & Spirits. He went on to be Sous Chef at The Bancroft, & Executive Sous Chef at Bancroft & Co. Diego believes in "Low tech" cooking & letting food speak for itself and cooking with your senses.

Sous Chef Ever "Tigre" Restrepo

Sous Chef Ever "Tigre" Restrepo was born in Don Matías, Colombia.

He came to the U.S. in 2007. He worked with Susan Regis at Upstairs on the Square and most recently spent nine years with Lydia Shire at Scampo. Tigre believes in using the freshest ingredients & allowing the true flavors to shine through, cooking should be Simple but elegant.