Diana is from Mauritania, she was raised in a Berber family from her mother side and Sarakhole from her dad side with Senegalese roots. With her family, she learned that quality of food is an essential for living. At an early age, she watched her relatives prepare food from scratch. Diana moved into the culinary world when she moved in NYC in 2001. She worked in high end restaurants as a waitress while going to college (Daniel Boulud, Per Se, Rulhman) which help her to develop a great knowledge in food and wine. She went on to study the culinary art at the French institute in 2006, where she learned to develop her own unique style and flair. She continued with her career at exclusive restaurants and hotels (Daniel Boulud, Spice Market, Mandarin Oriental, and Gramercy Tavern). Diana’s culinary philosophy and passion reflects the growing trend toward a healthier and down to earth life style. The essence of her cuisine is to allow the natural flavors of food to express themselves.
She has travelled the world to stretch her cooking with the finest local chefs, who help her shape her style. Diana believes whole- heartedly in staying active, continuously learning and always have fun.