Alejandro Diaz brings to Bubble Food a passion for global cuisine, stylish food design and creative presentation.
Born in Caracas, Venezuela, Diaz moved to Canada with his family when he was 12.
A love of experimentation borne out of childhood cooking sessions with his father led Alejandro to study gastronomy at the Collège LaSalle in Montréal. He has since worked in several award-winning restaurants and 5-star hotels around the globe including La Maison Rochette in Geneva and Monte Primero in Zurich.
A constant desire to expand and push the envelope has always been at the heart of Alejandro’s cooking, ever since those early days with his father. It was whilst working at Monte Primero that he began experimenting with molecular cuisine.
Wanting to take the next step, a friend suggested that he talk to Michael Collins at Bubble Food. There he found a kindred spirit who gave him full rein to pursue his passion and create an exciting new landscape to reinvigorate the food and events industries.