Diogo Costa

Chef with a background in luxury hospitality and diplomatic environments, specialized in Portuguese, Mediterranean, and international cuisine. Recognized for technical rigor, discretion, and high standards of execution, consistently delivering high-level gastronomic experiences in prestigious settings. Known for the ability to perform efficiently under pressure while maintaining exceptional standards of quality and organization.

Strong operational leadership skills combined with a refined sensitivity for creating exclusive culinary experiences tailored to high-profile clients.

Private Chef at Confidential (2021-09 – Present)

• Planning and preparation of bespoke meals for a high-profile family
• Adaptation to individual preferences and nutritional requirements of each family member
• Tailor-made meal preparation for a high-profile family
• Management of the family's daily dining routine (meals, schedules, and consistency)
• Full organization and management of the private household kitchen
• Operation within an environment of complete discretion, trust, and close collaboration with the family

Private Chef at Residency of the US Ambassador to Portugal (2019-05 – 2021-09)

• Leadership of the kitchen within the private residence of the U.S. Ambassador
• Coordination of diplomatic culinary operations, including official dinners and reception cocktails
• High-level events and institutional representation
• Ensuring the highest standards of discretion, presentation, and consistency
• Execution of gastronomic experiences aligned with diplomatic and institutional standards

Chef de partie at Vila Galé Sintra (2018-04 – 2019-05)

• Involvement in the hotel opening and coordination of a kitchen section, ensuring consistency of service
• Chef de Partie responsible for the protein section and evening buffet setup
• Control of goods reception in coordination with the procurement department

Head chef at Lisboa Pessoa Hotel (2016-01 – 2018-04)

• Preparation and plating of dishes in accordance with hotel standards
• Organization and maintenance of the workstation
• Strict compliance with food hygiene and safety standards
• Management and storage of ingredients, including stock control
• Collaboration with the kitchen team to ensure service efficiency
• Support in menu execution and consistency of the gastronomic offer

Formação – Escola de Hotelaria e Turismo do Estoril (2002-09 – 2006-09)