Diego Panesso He is a chef Pereirano who is part of the third generation of chefs in his family, he grows inspired by the restaurants of his house; between pans, waiters and cooks forges its character and vocation. Inspired by the flavors of the coffee cultural landscape, he takes his style towards contemporary and avant-garde cuisine, with the base of the local pantry and some inspirations of the world.
He specializes in the technique of vacuum cooking at the TBTC in Barcelona, on his return and from his restaurants Ámbar y Pico and Chao This last one, his proposal for Colombian street cuisine, manages to give identity to the cuisine of the coffee region by showing it to the rest of the
country and the multiple visitors that come from all over the world; his work has earned him national recognition with 7 awards in the bar awards in recent years, which distinguish him as the best restaurant, the best service, the best design and the best chef in the eje cafetero.
Committed to his cuisine and proud representative of his region, he has participated in multiple gastronomic events in different latitudes of the world, bringing the flavors of that magical and charming Colombia that smells of coffee, cumin, cilantro, and coconut, and that increasingly falls in love with its flavors, landscapes and the love of its people.