Diane Dimeo is a celebrity chef and the Founder of the Tulum Food Spirit & Wine Festival. She works as an Executive Chef, Pastry Chef and an Executive Chef Consultant and helped open more than ten restaurants.
Chef DiMeo has been featured in several publications including New York Magazine, Eater, GrubStreet, The New York Times, Los Angeles Times , TimeOut, Travel & Leisure Latin America, Esquire Magazine, Details Magazine, Food & travel Latin America, Chilango (Mexico), MasarykTV (Mexico), The Book of Life (Mexico), El Financiero (Mexico), Reforma (Mexico) and Travel Times (Mexico). Her TV shows have been aired in Latin America. She now has a syndicated online cooking show “Chef Diane DiMeo’’, that showcases her cooking an array of different cuisines and is aired globally.
DiMeo is being featured in some of the most reknown Food & Wine Festivals, including the WFF NYC, October 2015, St Regis Monarch Beach, August 2015 and The Punta Mita St Regis Beach Festival, July 2015. She is also the founder of the Tulum Food Spirit & Wine Festival which inagurated in November 2017 and has expanded in 2018 to include Tulum, Brooklyn, and Mexico City.
She has worked as an Executive Chef, Pastry Chef and an Executive Chef Consultant, and her knowledge ranges from build-out, renovations, design, financials, and training. Some of her restaurants include, The Imanta Resort, Red Bull Music Academy NYC 2014, Patois, Le Duex, Pearl, 1834 Burger Bar, Lemongrass, Ottos, Blackhorse, The Attic, Taina Café, Lexington Social, Black Duck, Havana Café, Ashton’s Alley, Mezze, Mamajuanas, and Brassa.
Her restaurant credits in Mexico City include Deli & Vine, in one of Mexico City’s most thriving location, Polanco. She is now opening a second restaurant that is a fusion of Latin & Asian flavors, in Mexico City’s second most thriving locations: Roma Norte called ‘Rice’. Rice and Chef Diane DiMeo has already been featured in some of the top publications in Latin America.
Chef DiMeo is also featured in a cookbook, Mexico de Mis Sabores: Mexican Food and Wine Pairing, that just received ‘Gourmand Cookbook Award’ and the book is now in the running for Best in the World in its’ category. The cookbook also features recipes from Rick Bayless, Jose Andres, and Richard Sandoval.
One of Chef Diane’s newest ventures will focus on the workforce in Mexico, and creating jobs through manufacturing. Her first endeavor is creating Farm Fresh Bags with CiNiA, a manufacturer whose employs handicapped and disabled people