Diego Galicia
Participating Chef - Mexico - USA - Guatemala
Restaurant: Mixtli Restaurant, Texas, USA
Diego was born in Toluca, Mexico, in 1984. In 2002, he moved to San Antonio, Texas, to study Psychology at the prestigious University of Texas. After completing his studies, he decided to unleash his passion for gastronomy by studying at the prestigious Culinary Institute of America. While pursuing his culinary studies, he landed a job in the kitchens of Luke, a restaurant run by renowned chef John Besh, and in a French pastry shop, cooking weekend brunches. He also began working at a local restaurant, Olmos Pharmacy. Diego had the opportunity to return to his native Mexico to work at the renowned Azul Condesa restaurant, run by renowned chef Ricardo Muñoz, and later at Atelier Crenn in San Francisco, run by two-Michelin-star chef Dominique Crenn. After a new career advancement, working in the kitchens of Moto, a restaurant in Chicago, he decided to return to San Antonio. His new project, Mixtli, is a personal and intimate concept where Diego reflects the passion and love for the cuisine of his origins.
