It was his grandmother who introduced him to the art of the sweet at an early age, awaking a vocation in him which has not ceased growing ever since. Nowadays, not only is he one of the most acclaimed chefs in Brazil, but all over Latin America.After graduating in São Paulo, his eagerness to learn brought him to Belgium, where he first plunged into the adventure of being pastry chef and chocolatier for Chocolate World before perfecting his pastry skills at Marc Ducobu Pâtisserie. After returning to Brazil, Diego was invited to head the pastry department at Alex Atala’s award-winning DOM restaurant.
Although he is an outspoken fan of classic European confectionery, Diego Lozano has a predilection for Brazilian ingredients. That’s why his trademark is to combine the two to form his own signature style of confectionery. Member of confectionery elite in Latin America, he boasts a list of awards such as the 1st place in the “Brazilian Chocolate Master” in 2007 and 2014; and finalist in the “World Chocolate Masters 2008” in Paris.His solid training both in workshop pastry and in the world of restaurant desserts has led him to give classes and perform demonstrations in different countries. Diego Lozano currently runs the “Escola de Confeitaria Diego Lozano” in São Paulo and Sugar Magazine, both aimed at the “High Confectionery” segment.
– Chef Diego Lozano –