Diego Fernández

Diego trained at the Escuela de Hostelería de Gijón, where after graduating he worked at the restaurant El Puerto alongside chef Miguel Arroyo, one of the greats of classic Asturian cuisine. He also worked for three years at Casa Gerardo, one of the most awarded restaurants in Asturian and national cuisine, where he continued his training.

He has worked with the Manzano family at La Salgar, in Gijón, and at Casa Marcial, in Arriondas. In October 2011, Diego Fernández began a new phase by opening his own restaurant, Regueiro, in the western part of Asturias, in the town of Tox.

He defines his cuisine as "simple, but not simple". He does not understand tradition or innovation, for Diego there are only two types of cuisine, good or bad. In 2014, he was runner-up in the "Revelation Chef" competition at Madrid Fusión, and in 2015 he won the "Best Iberian ham croquette" award, also at Madrid Fusión.