Diego Murciego

The Climb

Since 2021, Diego Murciego has held the chef’s post at Desde 1911, a role built on daily judgment rather than gesture. The work asks for exact sourcing, a steady hand at the pass, and the discipline to let the seafood define the direction of the plate. At Desde 1911, the cooking lands in the space between restraint and completeness: the ingredient stays legible, and the finish carries the structure.

Today

At the center of Murciego’s kitchen is selection. The menu is written from what comes in best each day, with the sea setting the terms and the kitchen responding in kind. That approach keeps the cooking alert to freshness, timing, and texture, and leaves little room for distraction from the product itself. His plates are built with a clear sense of form. The finish he describes — pepper juice, stock, and a little bit of crab meat stew — points to layering that is measured rather than heavy. The effect is one of depth assembled at the last moment, with each element supporting the next instead of competing for attention. That control gives the menu its composure. Nothing feels rushed, and nothing is overworked; the daily recalibration becomes part of the standard. In that sense, the kitchen runs on close attention to the sea’s immediate offer, with Murciego keeping the work calm, precise, and in step with what the day provides.

In Their Words “The dish is going to be finished with a base of pepper juice and the stock, a little bit of the crab meat stew.” “We make a daily menu with all the best that comes in, with the best products from the sea.”

Recognition

Michelin Guide — one star (2024) sits alongside a practice defined by exact sourcing and a controlled finish. In Murciego’s case, the recognition reflects a kitchen that keeps the sea at the center while shaping the result with discipline and care.