Page 82 - Mosaic Digest Magazine

A Culinary Journey Across Continents
Diego Jacquet’s culinary journey spans con- tinents, from Argentina to El Bulli, culminating in Zoilo, his Marylebone restaurant, where he masterfully combines Argentine traditions with global influences and innovative techniques.
Gastronomy
DIEGO JACQUET
“Chef Diego Jacquet, the visionary behind Zoilo, blends Argentine tradition with global inspiration to create unforgettable dining experiences in Marylebone.
ABy George Shaw
From Argentina to London, Diego Jacquet’s career is a testament to passion, skill, and global culinary excellence
globe-trotting career that has involved crossing the Atlantic no fewer that three times and in- cluded a spell at the the world’s best restauarant has culminated
in successfull running his own Marylebone establishment for more than a decade.
Diego Jacquet’s career in hospitality began aged 18 as an apprentice, when he joined the brigade of renowned Argentine chef Francis Mallmann in Buenos Aires in 1993. Diego, with his typically native love of meat, honing his skills learning the highest standard of Patagonian barbecuing techniques.
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Moving the Europe five years later, he joi- ned the team at Casa Nicolasa in San Sebas- tian in the Basque region of Northern Spain, before securing a position at the legendary El Bulli restaurant under the famed Ferran Adria. El Bulli introduced the culinary world to game-changing foam dishes and molecular gastronomy to ice cream with a groundbreaking savory twists. It gained three Michelin stars and was awarded the “World’s Best Restaurant” accolade a record-setting five times. One of the most sought-after tab- les in the world El Bulli received 2 million
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