From Asados to Michelin Stars: Diego’s Culinary Roots
Argentinian chef Diego Cardoso, now Global VP of Culinary at RHC, blends traditional flavors with modern techniques, co-founding CHIMMY’S sauces and inspiring future
Deigo Cardoso is an Argentinian by birth who now lives in Brentford with his wife, Sofia and their two daughters. He has worked in London for Gordon Ramsay and Angela Hartnett for whom he was head chef at Murano, Mayfair and won its Michelin star. Today he is Global VP of Culinary for RHC but he has also developed a range of chimichurri-based sauces called CHIMMY’S available from www.chimmys.com or from Ocado, Selfridges and a range of independent stores. Ideal for marinading, using as a condiment or dip and as a sauce base, they bring the classic flavour of Argentina to any dish.
Who taught you to cook?
Growing up in Argentina, weekend asados (or BBQ’s) were always a thing. I loved the whole ceremony behind it, lighting the fire, getting all the cuts of meat ready, and then grilling away. The entire family slowly arriving and then spending the whole day together.
My dad and grandfather were in charge of the asados, and I was always there, trying to learn as much as possible.
What was your first job in hospitality?
Like most chefs, my early years involved a lot of peeling and chopping. My first job in Argentina was in a very famous restaurant at the time. I had to clean box upon box of spinach… first time I did it I managed to get spinach everywhere. Honestly, don’t ask me how, but by the end of my shift there was even spinach in the pastry area… head chef was not too impressed to say the least!
And in London, my first job was second commis working at the Connaught. Here my daily routine involved turning buckets upon buckets of baby potatoes.
This is where I eventually met Angela and was lucky enough to work with her for the next 12 years. From the Connaught, to opening a restaurant in Boca Raton, to co-writing books, to setting up Murano and even being involved in the London 2012 Olympics, Angela has been an incredible mentor who opened many doors for me.
Current role?
Global VP of Culinary for RHC
What is your favourite ingredient? Why?
Lemon, in particular the skin. I love how a bit of lemon zest will lighten a dish, bringing that zesty zing to make a dish super vibrant
Which is your favourite season (for culinary reasons)?
Without a doubt spring. All these amazing ingredients become available, and all are super colourful and tasty. Also, it’s the season to start having friends over for outside / al fresco get-togethers… around food of course.
Your signature dish?
This is a question I get asked so many times, and it’s not really a thing for me. I love to cook, and this is driven by the ingredients that I have at the time. I love to cook a BBQ, but equally so to make pasta… and when I am inspired I really enjoy the challenge of baking bread…
Your most important piece of kitchen equipment?
A knife of course is absolutely key, but for me I guess a good zester.
Which restaurant(s) do you like to eat on your days off?
I live in Brentford, and we love to go to our local pubs. I used to always go to fine dining restaurants when I was younger, but for me now, it’s all about good food, in a relaxed environment, where I can go with Sofi and the girls and our dog.
What do you cook at home?
To be honest, Sofi does most of the cooking at home. I usually look after the BBQ when we have friends over. I have been getting into American style BBQing lately. It’s an art… I love the idea of smoked brisket, but it’s super hard to do. It’s still work in progress, and I haven’t cracked it yet, but I’m getting closer and closer!
Is there anything you won’t eat?
I love food, and am always happy to try new things.
What are your tips for hosting a dinner party at home?
Above all, have fun. But I would say have a plan. And don’t be afraid to get your guests involved. I have done dinners at home where I have had most things chopped and prepped, but when the guests arrived I gave each a task like finishing the salads, or stirring the risotto etc. It was loads of fun as everyone got involved and really enjoyed it.
Who do you most admire in the industry?
Ufff…. So many people
We are super spoiled for great quality chefs and restaurants in London. But,
I admire the most, any brave chef who decides to go it alone and set up their own restaurant, putting everything on the line for a dream, to share their food and vision.
What’s your advice for youngsters thinking of starting a career in in catering?
This is a fantastic industry, an industry that will open many doors and you will work with people from all over the world, all of whom are super passionate.
Stick to what you love, and the flavours you love. There are kitchens for all out there, some super technical, and some that allow the ingredients to really shine for what they are with minimal interaction.
If you were in the condemned cell, what would you chose as your last meal?
A salad of super juicy sweet ripe tomatoes, dressed with olive oil and fresh oregano with a big burrata on top. Fresh baked country bread. A few cheese and onion empanadas. And an asado of a few different cuts of meat served with chimichurri, (CHIMMY’S of course :).
