i. Biography
Coming Up
At Sollo, Diego Gallegos works in a register where precision and restraint carry equal weight with invention. The role places him in a kitchen that reads as deliberate rather than decorative, with each decision serving a clear purpose. His current chapter is less a break from what came before than an extension of a kitchen language that has been tightened over time.
Where They Are Now
Altamiras’s fish dumplings are the reference point, but the dish is built through Diego Gallegos’s own set of ingredients: organic river-farmed sturgeon, sun-dried tomato skin, roast chicken and brandy stock, flowers, and caviar. The composition is controlled rather than crowded. Freshwater depth from the sturgeon meets the concentrated edge of tomato skin, then shifts into the richer frame of roast chicken and brandy stock. Flowers add a brief aromatic lift, and caviar closes the plate with salinity and finish. The result is a dish organized by structure, not ornament. The strength of the plate comes from balance. Organic river-farmed sturgeon anchors the dish in freshness, while sun-dried tomato skin brings intensity without excess. Roast chicken and brandy stock expand the base, adding depth that supports rather than masks the fish. Flowers soften the edges, and caviar gives the final punctuation. In Diego Gallegos’s hands, the familiar idea is rebuilt through measured layering and clear contrast.
Honors
Diego's honors include Michelin Green Star (2021) and Two Repsol Suns. Read together, they place his work in a field where recognition tracks consistency as much as distinction. The Michelin Green Star (2021) marks one clear point in that record, while Two Repsol Suns confirm the standing his work has earned. They sit beside the kitchen itself as part of the same discipline: focused craft, applied with care.
Profile updated July 2026
FAQ
Asked of Diego
What is Diego Gallegos's current role?
Diego Gallegos is Chef.
What recognition has Diego Gallegos received?
Michelin Green Star (2021).
