Diego Sobrino

Examiner
DISC Type : cs

Culinary Director at Nobu Hotel Los Cabos

Mexico City, Mexico

Overview

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.

Personality Overview

Overcautious

Unexpressive

Tough To Convince

The only way to convince them is by showing them examples and ample proof.  They are heavily focused on quality and prefer doing things the right way, even if it takes time. They tend to be clear about their needs and limitations and are unlikely to promise too much.

Topics They Care 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.
Luxury Hotel Dining
His career is defined by leadership roles in high-end hotel kitchens, including Auberge Resorts Collection, Nobu Hotels, The St. Regis, and Mondrian.

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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Nobu Hotel Los Cabos elevates dining with new Executive Chef & Tequila master. Featured in The Manual

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Work History

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

Education

2004 - 2007
Bachelor's degree from Institut Lyfe (Ex-Institut Paul Bocuse)

More Information

Social Presence :

Prographics :

Exp : 6 Location : Mexico City, Mexico Job Level : Mid-senior Designation : Culinary Director at Nobu Hotel Los Cabos
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Insights For Selling To Diego

During A Call Or A Meeting

DO's

  • Expect them to be vague in response to your questions, ask firmly and pointedly
  • Ask them which other stakeholders would be important for this purchase decision
  • First of all, focus on building their confidence by sharing examples, case studies etc.

DONT's

  • Don't rely on relationship building even if they act pleasantly
  • Don't be very accepting if that is your natural style, stay firm
  • Don't use phrases like 'do not worry', 'i promise' etc.

When Cold Calling

When Writing An Email

While Negotiating & Closing

    The secret to closing fast with Diego is

  • Adoption by others is very important to them, followed by confidence in ROI.
  • Will you ever get a clear answer from Diego

  • Often, they don't say no, or keep going about it in circles.

Insights For Deal Planning

    How fast (or slow) will Diego move?

  • They don't like to hasten, so their speed of decision-making may be slow.
  • Can Diego take some risk or not?

  • They have little willingness to take risks, and prefer making calculated decisions.

You And Diego

Personality Compatibility


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