Personalities
Diego Hernández
corazondetierra.com
The visits with his grandmother to the market in Toluca, were the seed that later made him become a chef.
Chef Diego was formed in three kitchens of some of the best cooks of the country, Benito Molina, Guillermo González and Enrique Olvera, each one of them were part of the pasion he puts in his work. Apart form that he studied at the Culinary Art School of Tijuana.
In 2008 he created in society UNO restaurant in Tijuana. The restaurant was based in a small trip he made to Baja California, where he managed to make a chain to provide the restaurant with the most fresh products from the sea and farm. To Diego ingredients are first in his philosophy. Although the dream lasted in 2010 UNO closed its doors.
In 2011 Diego made an alliance with Eileen Gregory de La Villa del Valle and her husband Phil Gregory, a wine maker of Vena Cava. Together they opened Corazon de Tierra in Valle Guadalupe. The restaurant reflects de philosophy of Chef Diego, an architectonic work composed by recycled materials of local sources.
Corazon de Tierra is the place that Diego have always had on his mind, with his own yard to cultivate vegetables, herbs, citrics and other fruits, as well as olive oil and bee hives from which he collects his own honey to sweeten his menu. This place crops its own product every day, making it sustainable and ecologic, just a few are provided by local sources fresh and depending on the season.
Corazon de Tierra is an ode to Baja California's kitchen, focusing on the forms and traditions of Ensenada. Diego's style is an interpretation of the local way of cooking, where the Chef shows its sensibility and respect of nature, achieving both, responsability with the ecosystem and amazing flavors, product of his own crops.
Chef Diego was formed in three kitchens of some of the best cooks of the country, Benito Molina, Guillermo González and Enrique Olvera, each one of them were part of the pasion he puts in his work. Apart form that he studied at the Culinary Art School of Tijuana.
In 2008 he created in society UNO restaurant in Tijuana. The restaurant was based in a small trip he made to Baja California, where he managed to make a chain to provide the restaurant with the most fresh products from the sea and farm. To Diego ingredients are first in his philosophy. Although the dream lasted in 2010 UNO closed its doors.
In 2011 Diego made an alliance with Eileen Gregory de La Villa del Valle and her husband Phil Gregory, a wine maker of Vena Cava. Together they opened Corazon de Tierra in Valle Guadalupe. The restaurant reflects de philosophy of Chef Diego, an architectonic work composed by recycled materials of local sources.
Corazon de Tierra is the place that Diego have always had on his mind, with his own yard to cultivate vegetables, herbs, citrics and other fruits, as well as olive oil and bee hives from which he collects his own honey to sweeten his menu. This place crops its own product every day, making it sustainable and ecologic, just a few are provided by local sources fresh and depending on the season.
Corazon de Tierra is an ode to Baja California's kitchen, focusing on the forms and traditions of Ensenada. Diego's style is an interpretation of the local way of cooking, where the Chef shows its sensibility and respect of nature, achieving both, responsability with the ecosystem and amazing flavors, product of his own crops.
