Diego Moya

Executive Chef, Racines NY; New York, NY

Diego Moya was born in Chile and raised on Long Island. He first became intimate with kitchens working as a prep cook in his parents’ pizzeria. After working in kitchens on Long Island, he decided to travel around cooking in South America and Europe spending time in kitchens such as Arpege, Le Comptoir, and Astrid y Gaston. During these travels, he spent time working on working produce farms, with a focus on biodynamics and permaculture. Upon returning to New York, Diego spent time with John Fraser at Dovetail, worked with Harold Dieterle opening Kin Shop, and most recently spent almost five years at Casa Mono as executive sous chef. In 2012 Diego began running a popular supper club out of his Williamsburg apartment called Cure, focusing on drink and wine pairings and as a workshop for a future restaurant project, Hemlock. In 2016 he opened Hemlock and another neighborhood all-day restaurant, Blake Lane. Since January 2019, Diego is the executive chef of Racines, a Parisian Bistro focusing on sustainably farmed wines and food. (New York, NY) @diegomoya (Instagram)