Chef Diego Galicia
Diego was born in Toluca, Mexico in 1984. He moved to San Antonio in 2002. He studied
psychology at The University of Texas at San Antonio a few years before graduating from
The Culinary Institute of America. While a student at the CIA, he was employed at
Restaurant Lüke, owned by Chef John Besh, and a local french bakery where he did Sunday
brunch.
Diego has had the opportunity of working back in his native Mexico at Azul Condesa, owned
by renowned Chef Ricardo Munoz, and stints at Michelin starred restaurants Atelier Crenn in
San Francisco and Moto in Chicago. Mixtli is a very personal and intimate project that
reflects Diego's love and passion for his native country.