From Argentina to United States
Diego was born and raised here in Argentina. When asked how he began doing asados his response was ‘you don’t start doing asados, it’s part of life to know how to do them’.
Diego estimates that he has been the asador (grillman) at over one thousand asados, which is why when it comes to having the best Argentine asado experience, Diego is your man!.
Unresponsive profile of a classic grill to, it can be defined as a real cook, select the merchandise, takes out costs, try each dish and investigates trends.
It is in every single detail, it is a businessman road.
When he felt it was time to have their own space, he opened its first restaurant in Buenos Aires, Argentina and worked for over 6 years until he decided to sell it and live in the United States.
After more than 10 years living here, he decided to open his second restaurant and leaned through the flesh, "the National ingredient, which likes all" and decided to create a new concept on the grid, "wanted me to be a flawless place where everyone ate well and was better off.
He knew that to work had to have a good team and I, being present, because a restaurant can not handle remote control.
"ChimyChurry Grill was born, a different grille.