About
Diego Hernández-Baquedano is one of the leading voices in modern Baja cuisine, celebrated for his ingredient-driven approach and his lasting influence on Valle de Guadalupe’s culinary identity.
Born in Ensenada, Mexico, Hernández studied Culinary Arts in Tijuana before training under acclaimed chefs Benito Molina, Guillermo González, and Enrique Olvera. Over the course of a career spanning more than two decades, he has become known for creating thoughtful dining experiences rooted in Baja California’s landscapes, seasons, and local producers.
His acclaimed restaurant Corazón de Tierra earned international recognition as one of Latin America’s 50 Best Restaurants across multiple years and helped establish Valle de Guadalupe as one of Mexico’s premier culinary destinations. In 2025, he opened Diego-Hernández Restaurante, continuing his commitment to showcasing the region’s extraordinary ingredients through refined, contemporary Mexican cuisine.
In addition to his restaurants, Hernández has appeared as a guest chef, speaker, and instructor around the world, collaborating with Michelin-starred restaurants and leading culinary institutions while helping shape the global conversation around modern Mexican gastronomy.
