Chef Diana Tandia is back. Currently serving as the Chef de Cuisine at the Palms Hotel on South Beach, Diana has returned to New York with a fresh venture—and this time, she’s not doing it alone. After closing her beloved restaurant, Berber Street Food, to take a much-needed break, she gained the clarity to reimagine its future. Burned out from managing the business solo while adjusting to life as her son headed off to college, Diana reflects, “Stepping back gave me the space to rediscover what I love about food and why I started this journey.”
That rediscovery came with an unexpected partner: Jie Gao, a former customer who shares Diana’s vision. Jie left a fast-paced career as a trader at Morgan Stanley, transitioned to tech, and dreamed of blending her love for food with community building. “Growing up in China, food was always the highlight of family time,” Jie says.
Together, they’re continuing Berber Street Food with a renewed focus on corporate catering, private events, pop-ups, and chef collaborations in New York. Their venture celebrates African cuisine, sustainability, and healthy work-life balance while inspiring women to pursue their passions. “This is about more than food—it’s about making an impact,” Diana shares.