Diego Soriano
Chef de Cuisine
As Chef de Cuisine, Diego infuses his dishes with ingredients and influences from across Florida and the seas that laps its shores—an abundant source of inspiration.
At Florie’s and its lively counterpart, Florie’s Bar, Diego approaches his craft with precision and passion, collaborating closely with Michelin-starred Chef Partner Mauro Colagreco. Together, they curate menus inspired by the French Riviera, featuring inventive dishes prepared over live fire and plated as vibrant, multi-sensory works of art. While Diego ensures each dish stays true to Mauro’s vision, he also enjoys the creative freedom to evolve the menu with the seasons, forging relationships with local producers to source the freshest, most sustainable ingredients.
Born and raised in Mexico City, Diego grew up in a family dedicated to military service, and for much of his childhood, he envisioned following in their footsteps. His father, a Colonel with an insatiable love of learning, advised against it, warning him of the demanding nature of military life. “Looking back, I realize that being a chef is pretty close,” Diego reflects. His mother, an artist, nurtured his creative side, especially in the kitchen, where he helped prepare Mexican specialties for family gatherings using ingredients sourced from their family farms. “In some ways, I was doing then what I have the privilege to do now.”
Diego’s culinary journey began with a diploma in gastronomy, leading to early experience in pastry and chocolate artistry. He worked as a Chocolatier for an interior design workshop before stepping into Pastry Chef and Sous Chef roles at a Mexico City restaurant led by a Japanese celebrity chef. These experiences broadened his expertise, particularly under the guidance of an elite U.S.-based culinary team.
His path eventually led him to Four Seasons in Bogotá, where he opened two hotels as Chef de Cuisine, including a fine dining Japanese restaurant. From there, he spent three years as Executive Sous Chef at Four Seasons in Surfside, Florida, before taking on the role of Executive Chef at a luxury resort in Riviera Maya, overseeing 14 outlets, 17 kitchen teams, and more than 440 employees—one of which earned a Michelin star in 2024.