Luis Diaz, the Restaurant Manager at Cavallino in Maranello, embodies a unique fusion of cultures. Born in Barranquilla, Colombia, and raised in Genoa, Diaz has developed a deep passion for Italian cuisine and the world of fine dining, a journey that has led him to become one of the most promising talents in the industry.
Biography
Luis Diaz's story begins in Barranquilla, but it's in Genoa, where he moved with his family as a child, that he discovers his calling. Fascinated by the bond between food and conviviality characteristic of Italian culture, he started his career in the restaurant world at just sixteen years old. His training continued alongside his studies, culminating in a diploma that marked the beginning of his professional rise.
Diaz's early professional experiences include prestigious restaurants such as the Hotel Splendido in Portofino and Trussardi alla Scala in Milan, where he began to develop a passion for the world of wine. He continued his career at Villa Crespi and then at Seta in the Mandarin Oriental Hotel in Milan, working alongside notable figures like Antonio Guida, Alberto Tasinato, and Manuel Tempesta, who became his mentors.
In 2016, the service brigade of Seta, led by Diaz, was awarded the Best of the Year by Le Guide de L'Espresso. The following year, Diaz stood out in the Emergente Sala competition, earning the title of Italy's best young maître. After a significant formative experience at El Celler de Can Roca, Diaz returned to Seta, facing the challenges posed by the pandemic.
With a Latin soul, an Italian heart, and a Genoese accent, Luis Diaz brings with him the joviality and energy of his origins, fully embracing Italian culinary culture. His curiosity and tireless desire to challenge himself led him to his latest endeavor: the Cavallino restaurant in Maranello, renovated through a collaboration between Ferrari and Massimo Bottura.
With his dedication to the art of hospitality, Diaz is ready to offer an unparalleled experience to the guests of this historic restaurant, demonstrating his skill in blending tradition and innovation.
