Chef Diego Ysrael Sanchez is a Peruvian-born culinary innovator known for his modern approach to traditional Peruvian cuisine and his vision for bold, technique-driven flavors. Originally from Peru, Diego began his culinary journey in the United States in 1999, building a career that spans fine dining, global hospitality, and acclaimed restaurant leadership. Over the years, he has worked alongside world-class chefs including Jean-Georges Vongerichten, Marc Forgione, Diego Muñez, and at the former La Mar Cebicheria in New York under celebrated chef Gastón Acurio.
Before becoming a restaurateur, Diego held leadership roles across New York and internationally, including serving as a chef at the luxury Baha Mar resort in the Bahamas. He later moved to Austin to become the opening executive chef of Simi Estiatorio in 2021, earning attention for his technique-forward style and deep connection to Latin flavors.
Diego went on to launch Llama Kid, his modern Peruvian concept that began as a virtual restaurant and later opened as a full brick-and-mortar location in East Austin. At Llama Kid, he introduced Austin diners to contemporary cebiches and Peruvian comfort dishes, blending the ingredients of Texas with the culinary traditions he grew up with.
Today, Chef Diego is based in New Jersey, where he is the CEO and owner of two restaurants—39° North Diner and At The Point Diner. Through these ventures, he continues to showcase his passion for innovation, hospitality, and the global evolution of Peruvian cuisine.
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