Other
Diego Cervantes
Pastry chef
- Discipline
- Other
i. Biography
Pastry work here is defined by handwork, restraint, and repeatable finish. At Mi Cielo Patisserie in Le Bouscat, Bordeaux, France, Diego Cervantes works with handmade natural pastries, treating precision as the core of the brief rather than a garnish. Born in 1985, he came up through restaurant leadership before moving into pastry, and that background shows in the way the work balances speed, control, and the ability to manage a room as well as a bench.
The Path
Old Dominion University is the only listed education on record for Diego Cervantes, before a run through Super Taco Mexican Restaurants that built his management profile step by step. At Super Taco Mexican Restaurants, he served as Assistant General Manager at Super Taco Mexican Restaurants (2020–2021), then as General Manager at Super Taco Express (2021–2022), roles that put him inside day-to-day operations and the pressures of service. He then moved into higher-level management as Human Resources Director at Super Taco (2022–2024) and Vice President at Super Taco Mexican Restaurant (2022–2024), before becoming president of Super Taco Mexican Restaurant (since 2024) while also working as Pastry Chef at Mi Cielo Patisserie.
The Work Today
Current work is split between leadership in Sacramento and pastry in Le Bouscat. As president of Super Taco Mexican Restaurant in Sacramento, California, United States, Diego Cervantes remains tied to the operational side of the business. As Pastry Chef at Mi Cielo Patisserie in Le Bouscat, Bordeaux, France, he works in a mode defined by handmade natural pastries and a specialty in pastries, with the craft centered on careful execution rather than excess. The two roles sit in different countries and different disciplines, but both depend on the same discipline of making and managing with consistency.
Signature
The signature items associated with Diego Cervantes are Le Banoffee, Apple And Red fruit Tart, Choux mi Cielo, big cakes and bites, and Choux crown. Taken together, they point to a pastry vocabulary built around composed finishes, familiar formats, and the kind of structure that lets a dessert read cleanly on the plate.
In Their Words “I had a stage trial today... Michelin star restaurant. I'm a bit nervous and excited.”
Acclaim
The comment about a stage trial at a Michelin star restaurant stays close to the work: “I had a stage trial today... Michelin star restaurant. I'm a bit nervous and excited.” That kind of reaction is standard in a trade where the room, the pace, and the standard can change from one service to the next. At Mi Cielo Patisserie, the same focus carries into handmade natural pastries, where the finish depends on attention, control, and follow-through.
Profile updated July 2026
FAQ
Asked of Diego
What is Diego Cervantes's current role?
As of 2026, Diego Cervantes is Pastry Chef.
Where did Diego Cervantes train or study?
Diego Cervantes trained at Old Dominion University.
What is Diego Cervantes known for?
Pastries.
