THE CHEF ’ S LIFE
HOTELS : How have your experiences impacted your approach ?
Diego Stefan : My food and menu development have not only been influenced by my work around the world , but also by my personal travels . In my free time , my focus is on where and what I am going to eat . When I am traveling , if I am unable to get reservations at the best restaurants , I adjust my plans to experience the culinary specialties of the region .
H : How did growing up in the restaurant business influence you ?
DS : I have been immersed in the industry since I was 2 years old . My family used to run restaurants close to Venice , Italy , and I remember I always used to turn on kitchen equipment and try to cook a special dish . My upbringing in restaurants has helped me build a sense of teamwork with people from different backgrounds and ages .
H : What websites do you check regularly ?
DS : I am constantly checking foodie websites to follow the latest trends , including Eater , Food & Wine , Epicurious and Saveur . I love seeing what Michelin-starred chefs are creating ; it inspires me to create new dishes with my own personal twist .
H : What does a typical day look like ?
DS : I would describe myself as a very curious person , so aside from my daily duties , I spend a lot of time in different departments at the resort . I believe there is always something to learn that I can translate to the kitchen , whether it helps organize my day , create new dishes , concepts or experiences . For example , recently I spent time with our internal maintenance artist learning his techniques . I plan to bring some of the ideas inspired by that experience to the dinner we serve in La Cava .
DIEGO STEFAN
HEAD
LINE EXECUTIVE CHEF
DECK LAS VENTANAS AL PARAÍSO SAN JOSÉ DEL CABO , MEXICO
Born in Padua , Italy , Diego Stefan has been engaged in the culinary arts since he was a toddler in his family ’ s restaurants . He has worked in Mexico since 2012 .
H : Where do you find inspiration outside the industry ?
DS : When I was a young boy , I spent a lot of time with my grandfather gardening and producing wine . Although I am not able to produce wine now , I still carry a passion for gardening . Growing flowers and vegetables at home is a must for me ; I even have more than 30 rare varieties of tomatoes in my garden .
H : What ’ s one prediction you ’ re willing to make about your discipline in the coming year ?
DS : I see the culinary industry taking a large step back to basics as opposed to creating complicated and intricate dishes . I believe the key to a tasty recipe is using the freshest and highest-quality ingredients , with a maximum of three or four elements . Simple is always the answer ! It ’ s imperative to be ethical through sourcing sustainable seafood , respecting the animals and using local , organic and GMO-free grains and wheats . I am confident in the important steps our industry is taking , and I look forward to being part of this movement .
64 hotelsmag . com May 2020