Diego Hernández is a chef at the forefront of high cuisine. His previous restaurant, Corazón de Tierra, put him on the international stage, earning multiple Latin America’s 50 Best Restaurants awards, among others.

If Corazón de Tierra was an exploration of identity through ingredients, his new self-titled restaurant, Diego–Hernández, is an exploration of identity through hospitality itself.

Since its opening in early 2025, the restaurant has been built more like a startup than a traditional fine-dining operation. Grounded in classical hospitality principles, but intentionally open to iteration, the restaurant continuously updates how the experience is delivered to guests and how information flows internally.

THE GOAL Create a knowledge base for the restaurant that is not only "on-brand", but genuinely useful—for staff, guests, press, and the brand itself. A modern, responsive, content-driven platform designed to scale.

The primary goal throughout the project has been to centralize information and media in a single platform that is visually coherent and operationally useful for staff, guests, and the brand as a living organism.