Diego Guerrero

Graduated with honors from the Escuela de Zabalburu in Bilbao, this chef completed different courses, training periods and stages in renowned Spanish restaurants such as Martín Berasategui, Goizeko Kabi and elBulli.  At the age of 23 he became head chef of El Refor restaurant in Álava, which under his leadership, and in only three years, became a reference for gastronomy in both Basque Country and the rest of Spain.

He won various prizes including the 2001 and 2002 Pil Pil gastronomy awards. In 2003 he took on the role of gastronomy director for El Club Allard, and this same year the restaurant won the 2003 Revelation Award at Madrid Fusión. The restaurant continued to win praise, including the 2004 “Best Cod Dish” in Madrid, among others, finally obtaining its first Michelin star in 2007, followed by a second one in 2011. 

During his time at El Club Allard, Guerrero’s work was steady and constant, built step by step on the basis of hard work and talent. This experience also helped to develop his team management skills and ability to organize events and cater to the business world. Mention should also be made of his participation in countless conferences and international forums, as well as his work with charity organizations, solidarity events and the gastronomic consulting that he does for the events business at Madrid hotel The Westin Palace. In October of 2013, Guerrero decided to take the next step and embark on new projects, which led to the 2014 opening of his Madrid restaurant DSTAgE.

A new beginning

The restaurant earned its first Michelin star in 2015, just one year after opening. It later achieved its second Michelin star in 2017. Guerrero’s approach combines creativity with sustainability, emphasizing a deep emotional connection through food. The restaurant challenges traditional fine-dining norms with its minimalist and intimate ambiance, fostering close interaction between the staff and diners.

DSTAgE is known for its constantly evolving menu, introducing up to 50 new dishes annually. Among its most celebrated creations are an innovative lasagna made with anchovy and lacto-fermented butter, and a unique reinterpretation of pizza using koji-fermented wheat, Parmesan cheese, and a vibrant tomato sauce. Another signature dish features steamed hake aged for four days, paired with fermented rice, a fresh green sauce, and calendula flowers.

Sustainability is at the heart of Guerrero’s philosophy. He incorporates alternative proteins and creatively utilizes often-discarded ingredient parts to minimize waste. This approach not only aligns with global efforts to make gastronomy more sustainable but also offers diners a unique sensory experience, showcasing the beauty and flavor of overlooked elements. As a result of this, Guerrero has been honored in 2024 with a Green Michelin Star, making him one of the most awarded Spanish chefs.