Diego Prado
Chef & Researcher (Chile)
Science & Gastronomy
Sustainability · Innovation · Creativity · Food Waste · Fermentation · Wild Edible Plants
Diego Prado is a Chilean chef, researcher, and innovation leader working at the intersection of science and gastronomy. His work focuses on sustainability, fermentation, creativity, food waste valorization, the gastronomic potential of insects, wild and underutilized plants, and the development of novel food products through rigorous, research-driven methodologies.
Throughout his career, he has worked within some of the world’s most influential culinary research and development environments, bridging scientific inquiry with contemporary gastronomy. He currently serves as R&D Chef at Altınmarka in Türkiye, while also acting as Culinary Coordinator and Associate Professor for the Master’s Degree in Food Fermentation at the Gastronomy Open Ecosystem and the Basque Culinary Center in Spain. He is also the co-founder and Research & Development Director of the TABA Project, a gastronomy innovation studio dedicated to interdisciplinary product development, culinary research, and strategic consultancy.
Previously, Diego was Head of Research and Development at Alchemist in Copenhagen, where he led the exploration department focused on sustainability, sensory analysis, design, and the integration of science and the arts into gastronomy. Before that, he coordinated BCulinaryLAB at the Basque Culinary Center for five years, developing pioneering research in fermentation, wild edible plants, food waste transformation, and new culinary ingredients.
His professional trajectory also includes work at globally acclaimed institutions such as Noma, Boragó, and the Nordic Food Lab, where he further developed his interdisciplinary approach to culinary innovation and research.
In 2025, Diego published two books, Fermentos: La gastronomía de los microorganismos y enzimas and Beyond Chocolate, further consolidating his contribution to contemporary gastronomic thought and food innovation. In addition, he is the author of several peer-reviewed scientific papers in the fields of fermentation, sustainability, novel ingredients, food waste valorization, and sensory-driven product development. His published research explores fermentation systems, edible wild plants, the sustainable use of invasive species, and the gastronomic applications of unconventional ingredients.
In 2021, he was recognized as a 50Next Hospitality Pioneer by The World’s 50 Best Restaurants for his contribution to the future of dining and culinary innovation.
His work is defined by a rigorous research framework that combines scientific methodology, creative development, and culinary excellence, with a strong commitment to building more sustainable, innovative, and forward-thinking food systems.