Diego Prado

Diego Prado is a chef and researcher, always between science and cooking. He has worked almost all his career in research and development departments in world acclaimed universities and restaurants. Awarded in the 50NEXT list from San Pellegrino's 50 best Restaurants class of 2021 as an “Hospitality Pioneer” for his constant quest for innovation, combining science and gastronomy. Chilean born, he studied at DuocUC in Santiago and started his career at Boragó (Santiago, Chile), being sous chef and then head of the R&D department. After working for a while at Noma (Copenhagen, Denmark), he started his own studio in Santiago, named Prado.Taller. After that, he moved to the Basque Culinary Center as the culinary research coordinator.