Most people know Chef Diane DiMeo from her TV show world wide, called Mission Menu on TLC/Discovery. Currently, in Mexico, Chef al Rescate on TLC/Discovery, is one of the top TV shows. Chef DiMeo has also made her mark on Fame as the, Runner up on ABC’s ‘The Taste’ with Anthony Bourdain, and champion of Food Network’s ‘Chopped’. She has also been featured on Good Morning America, The Better Show, LA Times, NY Times, Daily News, TimeOut, Esquire Magazine, Details Magazine and Fox News. She has been featured in publications throughout Mexico, including, Travel & Leisure in Mexico, Food & Travel, American Express, La Jornada, Masaryk TV, Hedone Gourmet, Gula Magazine, Chilango, Apettit, Puebla News and Animal Gourmet. Chef DiMeo has become a super star Chef quickly both in the US and in Latin America, and her knowledge of Latin flavors is above exceptional. She now has a syndicated online cooking show “Chef Diane DiMeo’’. That showcases an array of different cuisines. She is also an endorser for Kitchen Aid in Mexico.
Through her worldly travels, she fell in love with Mexico and is now living between Mexico City and the US. Her culinary style has become more edgy and flavorful with the resources that Mexico has to offer. Traveling through Mexico, learning about traditions, food, Mexican wines, flavors and techniques, she is quickly becoming a forefront expert on Mexican Cuisine. She recently was the celebrated chef at the Punta Mita, St Regis for the Punta Mita Golf & Gourmet 2014, where she created an infusion of Asian and Mexican flavors. Chef DiMeo has opened several Latin restaurants to include Havana Café – NYC, Taina Café – NYC and has worked on the menus of Mamajuanas – NYC, Imanta Resort – Punta Mita Mexico, Mercado Capital – Mexico City. She Is currently opening 2 restaurants in Polanco, Mexico City, a rustic NY style restaurant featuring 1920’s cocktails, and a high end Vietnamese restaurant, combining regional flavors of Vietnam to the already growing culinary destination spot of the world.
Chef DiMeo is also featured in a cookbook, 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.
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. Currently the handicap/disabled workforce percentage is 85%, and growing. Her plan is to donate a portion of the proceeds back into Mexico to help fight poverty in Children.
Her well-rounded knowledge in global cuisine, restaurant design, and expertise as an Executive Chef has led her to helping dozens of restaurants and open DiMeo Restaurant Group. She now consults in restaurants new and old around the world. Her list of restaurants both as an Executive Chef and a Consultant include, Lemongrass Grill, Pearle, 1834, Soju, Ottos, The Black Duck, Taina Cafe (formerly Mamajuanas), Imanta Resort in Punta Mita, Patios and Le Duex Cafe. Most recently, she was the Executive Chef for the NYC 2013 Red Bull Music Academy.
Diane’s background and her in-depth flavor profiles led her to create Bootleg Farms, a pickle and sauce company that specializes in world flavors, such as Jalapeno en Escabeche, Kimchi, Sweet Chili Sauce, Korean Pickles and Korean BBQ Sauce. Her products can be found on OpenSky, Dean and Deluca and other websites, and will soon be manufactured in Mexico.