Diego Lozano
Executive Chef República del Cacao Brazil
The first incursions into the kitchen of this talented Chef originally from São Paulo occurred at the age of 13, when on a day of inspiration he decided to bring to life a traditional chocolate cake recipe from Grandma Ignêz. Despite having precise ingredients, a well-beaten batter, the right oven temperature, perfect baking, exact texture and perfect unmolding, the taste turned out to be indescribably frustrating due to a small technical flaw: instead of adding sugar to the batter, salt took its place.
Despite the frustrations, it was from this moment that sugar became fundamental in the life of this boy, who with much dedication, effort, exhaustive hours of work, countless attempts, mistakes and successes, became this renowned representative of the elite of the national and world high pastry. Chef Diego Lozano has always had as an objective the valorization of the Brazilian Confectionery, mixing the techniques and ancient traditions of the European pastry.
As a result, he creates sweet works of art, full of color and flavor, being this one of the reasons that led him to choose creations with national flavors of his country.
Today, he is in charge of his Confectionery School, his restaurant Levena and is Executive Chef in Brazil for República del Cacao.
