“Through my culinary artistry, I want to convey a narrative of resilience and adaptation, inspiring those who share a similar journey,” Diana says after a moment of reflection, “by creating a harmonious blend of flavors in both my dishes and personal story, I hope to demonstrate that dreams, when seasoned with determination and a dash of courage, can flourish and inspire others in the eclectic melting pot of New York City.”

Chefs in the industry began to recognize Diana’s potential. Her dedication to the craft was evident enough that invitations to participate in significant events alongside accomplished chefs were extended. Her current place of emply — Wayan — was included.

“This not only served as validation for the hard work I’ve invested but also affirms my place among a community of respected and skilled chefs, allowing me to contribute my unique flavors to the culinary tapestry of these distinguished events.”

You are now a sous chef at such a young age, is this a big responsibility?

Absolutely, being a sous chef at a young age definitely comes with a lot of responsibility. It means not only mastering culinary skills but also leading a team, managing kitchen operations, and ensuring the quality of every dish that goes out. While it’s a big challenge, it’s also incredibly rewarding to have the opportunity to contribute creatively to the menu and mentor others in the kitchen. Yeah, it’s a very big responsibility, but it’s one I’m excited to take on and grow from.

Do you want to own your own restaurant or work for a specific establishment?

In time, as I acquire more experiences and knowledge, I would love to have my own restaurant. The idea of creating a space where I can showcase my culinary creativity and share my passion for food with others is incredibly exciting to me. However, I also value the opportunity to continue learning and honing my skills by working for specific establishments in the meantime. Each experience contributes to my growth as a chef and will ultimately prepare me for the responsibility of owning and operating my own restaurant in the future.

Where did you encounter the most obstacles?

The transition from line cook to sous chef presented the most obstacles for me. When I was promoted, it came as a surprise, and I had to quickly adjust to my new role. One of the biggest challenges was navigating the shift from being peers with my colleagues to becoming their manager. It was important for me to establish boundaries and maintain professionalism while still fostering positive relationships. Additionally, breaking old habits and adapting to the responsibilities of management posed its own set of challenges. Ultimately, I had to prioritize the needs of the business and embrace the changes that came with my new role, even if it meant stepping out of my comfort zone.