Chef Diego Cossio
Raised in Lima, Peru. Diego Cossio of Pt Leo Estate, has travelled the world working in highly celebrated venues in such elevated dining venues, including Gimlet, Marion Wine Bar, Quay and Tetsuya, as well as the Michelin-starred international establishments such as The Ledbury in London and Whitegrass Restaurant in Singapore. His cuisine centres around fresh, seasonal produce with a touch of finesse. With a flair for fine dining, patisserie and experimenting with foods and preservation. When not in the kitchen, you will find him with his family, enjoying the outdoors, travelling, tending to his vegetable garden, fruit trees, foraging and exploring the Peninsula. Diego and Amber recently undertook a Peninsula project called, ‘Pachamama’, the word for Mother Earth in Quechuan, Diego’s native heritage, the project has morphed into this Humble platform including this insightful podcast.
