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Abama Hotels Diego Dato, a passion for cooking with the Berasategui brand in Tenerife.

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Diego Dato, a passion for cooking with the Berasategui brand

23/01/2022
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Today we would like to introduce Diego Dato. A true devotee of culinary grace, who at the age of 35 has seen his dreams come true, heading up our @melvinbymartinberasategui as part of the team created by his teacher, Martín Berasategui.

Today he takes great pleasure in preparing his mentor's famous cocochas de merluza al pilpil (hake cheeks in garlic olive oil sauce), while thrilling at the red and golden sunsets of the southwest Tenerife coast. He is living his own particular dream, one he couldn't imagine he would achieve, from which he hopes never to awaken. Nor would we want him to!!

They say that as a young child, he was already the ‘official taster of every dish prepared at home’. Even then, there was no doubt that his future would be forged in kitchens. A trade in which he trained and was gradually moulded, joining the great house of Berasategui at Lasarte, the restaurant where our now highly regarded chef acquired some of the creations that have made him a true wizard in the kitchen.

From Lasarte and Berasategui’s expert teachings, he moved to the famed Can Fabes, where he worked under Santi Santamaría. And from there, fortune brought him to the idyllic island of Tenerife. Today he enjoys not only the incredible sunsets from the terrace of the restaurant, Melvin – when the sky presents a spectacle of reds and purples against the backdrop of La Gomera – but also the rugged mountains that make up the island’s landscape. His free time is spent surrounded by nature, walking the countless trails Tenerife offers lovers of hiking, with changing, amazing landscapes filled with nature’s greenery, deep ravines and towering peaks.

Newly arrived in paradise, the kitchens of Berasategui’s M.B. at The Ritz-Carlton – under the baton of Erlantz Gorostiza – provided the perfect symphony for a rising star who grew more accomplished with each dish. After a year of training, he moved to Txoko as a sous chef.

His undeniable talent, that unique take on rice dishes, a culture in which he was raised, the special touch he lends each creation, that dash of EVOO that adds its signature note to each fish dish, soon made him the perfect candidate to take the reins on his own at another of the master Berasategui’s Michelin-starred restaurants: our Melvin.

Aged just 31, he stepped in to head the kitchen at Las Terrazas de Abama Suites, delighting visitors every day with each of his dishes, crafted with no surfeit of care and no lack of patience. Today, at 35, as he lives that dream from which we do not want him to wake, he enjoys both his passion for his profession and his life away from the kitchen, heading over to the course at Abama Golf for some down time. In fact, golf has been another great passion from the age of 11.

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