Diego Hernández is the chef of Mur Mur in Tulum. Born in Ensenada and raised in Mexico ́s’s top kitchens, Diego is part of a generation of culinarians that are bridging tradition with a contemporary look on food & hospitality. With a strong back-to-nature approach, Diego ́s "Corazón de Tierra” destination restaurant, has spearheaded the farm to table movement in Valle de Guadalupe ́s wine region, by focusing on the sustainability of our gastronomic landscape and becoming a node for innovation. Chef Diego Hernández studied gastronomy at the Culinary Art School in Tijuana, and has worked alongside top chefs like Benito Molina (Manzanilla, Ensenada) Guillermo González (Pangea, Monterrey) and Enrique Olvera (Pujol, CDMX).  Diego was named Best New Chef in 2011 by Travel + Leisure. The same publication named his restaurant Best Hotel Restaurant in 2012 and Best Concept the following year. Also in 2013, Diego’s restaurant ranked 30th on the World’s 50 Best Restaurants in Latin America list. (Ensenada Baja California, Mexico) @dhbaquedano