Diego Sobrino in

Diego Sobrino

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Culinary Director at Nobu Hotel Los Cabos
📍 Mexico City, Mexico

Diego Sobrino is the Executive Chef at Bishops Lodge, Auberge Resorts Collection, bringing experience from Michelin-starred kitchens in France and luxury hotels like St. Regis and Nobu. A graduate of the Institut Paul Bocuse, he is known for blending global culinary techniques with a deep commitment to locally sourced and sustainable ingredients.

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Experience
6 Years
Current Role
Culinary Director
Job Level
Mid-senior
Location
Mexico City, Mexico
Personality Overview

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Communication Style
Decision Approach
Work Preference

Behavioral traits and communication patterns that shape how this person evaluates opportunities, builds trust, and makes decisions in professional settings.

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Priorities

Topics Diego cares about

Sustainable Cuisine
His culinary philosophy is rooted in respecting nature, using fresh, local ingredients, and collaborating with local farmers, a passion that began on his family's ranch in Veracruz.
Franco-Mexican Fusion
He masterfully combines his formal French training from the Institut Paul Bocuse and Michelin-starred restaurants with the traditional products and flavors of his native Mexico.
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Career

Work history

6-2025
Culinary Director
Nobu Hotel Los Cabos
12-2023 - 7-2025
Executive Chef
Auberge Resorts Collection
8-2022 - 7-2023
Executive chef & B
Mondrian Mexico City Condesa
5-2021 - 9-2022
Corporate Executive Chef
Richard Sandoval Hospitality
7-2019 - 5-2021
Executive Chef
The St. Regis Mexico City
In the press

Media appearances

Nobu Hotel Los Cabos Unveils New Executive Chef Diego Sobrino and Tequila Master for Elevated Culinary Experience. Featured in Resident.com
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Nobu Hotel Los Cabos Unveils New Culinary Leadership. Featured in FSR Magazine
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Education
2004 - 2007
Bachelor's degree
Institut Lyfe (Ex-Institut Paul Bocuse)
Social presence
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Behavioral profile

DISC profile (public)

DISC behavioral profile

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