THE FRENCH ROOM

Originally born in Mexico City, Diego Fernandez brings over fifteen years of international experience in the culinary industry to his role as Executive Chef for The French Room. Fernandez learned his passion for the culinary arts early on, adopting a love for the industry from his father who’s a long- time chef himself.

In 2008, Fernandez began his culinary career at the Culinary Institute of America in New York where he studied culinary arts and restaurant management. Upon graduating, Fernandez moved to Florida to work as Chef de Partie at The Ritz Carlton, Orlando Grande Lakes where he refined his skills and passion for luxury service and hospitality. In 2012, Fernandez ventured back to his home-state of Texas where he and his father began a venture of their own opening Starfish, an upscale, seafood-focused restaurant in the heart of San Antonio. The father-son duo led the restaurant on to win applause and accolades, including being recognized as one of the “Top 10 Restaurants in Texas” by Texas Monthly in its first year. In 2014, Fernandez ventured to the West coast where he was immersed into a new world of fine dining, working as Chef de Partie in Michael Tusk’s award-winning, Quince.

Most recently, Fernandez served as Chef de Partie at Chicago’s three-star Michelin culinary mecca, Alinea. It was here that Fernandez perfected his techniques, serving in multiple executive roles throughout different departments of the kitchen.

Fernandez brings a keen attention to detail and high standards to his role at The French Room where he oversees all culinary operations for the main dining room, The French Room Bar, afternoon tea services and more.