#006 - Chef Diego Galicia, Master of Modern Mexican Cuisine
A native of Toluca, Mexico chef Diego Galicia moved to Texas at a young age. A graduate of The Culinary Institute of America Galicia worked at Lüke, owned by Chef John Besh, during his studies, and upon graduation he went on to work in his native Mexico at Azul Condesa, owned by renowned Chef Ricardo Munoz; followed by stints at Michelin starred restaurants Atelier Crenn in San Francisco and Moto in Chicago. From this foundation he went onto launch Mixtli his own restaurant focusing on modern Mexican cuisine. Mixtli was met with critical acclaim earning him Food & Wine Magazine Best New Chefs 2017, he was James Beard Foundation Semifinalists 2018 , and the restaurant has received AAA 4 Diamond Awards in 2018, ‘19, and ‘20.