Meet Diego Navarro

We were lucky to catch up with Diego Navarro recently and have shared our conversation below.

Alright, so we’re so thrilled to have Diego with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

My work ethic comes first hand from my parents who formed a person with values, morals and love; and God. Just the same way they got all the ethics and values from.

Along my journey of becoming a chef. I was blessed with teachers and instructors with professional ethics, as well as bosses who taught me the value of doing what is always right and just. In my case if you are serving a dish that contains specific ingredients that are high valued for their highest quality and standards; you should mention that proudly and never cheat your customer by serving a lower quality or cheaper substitution and claiming to be the best of the best just to make a quick buck.

when you serve a dish you are putting on stake your name and that has to be backed up with your values, all those degrees earned during your life, the love, care, the quality, the respect of handling the product, the thought put to make it in to a well rounded dish and knowing that what goes into that dish is only the best of the best.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

What we do at Polanquito is serve an experience of traveling to Mexico without leaving the city. Bringing the ambiance, the smells, noises and taste of the real Mexico by using authentic products, cooking techniques, the authentic and original recipes from the most iconic dishes and adding just a touch of contemporary platting and refining with the help of creative thinking, vanguard techniques and the deep understanding of the product used.

We focus in giving authentic Mexican dishes for everyone to try. We are always searching, investigating and creating new dishes to stay on the vanguard of the ever changing and developing market.

Professionally I got my bachelor’s degree in gastronomy at the best Institute in Mexico, worked in the best 5 diamond resort in the Riviera Maya and Mexico, got my highest level of education with a master’s degree in San Sebastián, Basque Country, Spain at the most prestigious Culinary Center in the world, founded and managed by the best chefs in the world.

Currently we are working on expanding our business hours to give a better service to all Houston.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

In this line of business you never stop learning from new techniques, old techniques, ancestral techniques, new flavors, different ways of doing something from the perspective of a different culture.

always push yourself to improve and be the a better version from yesterday. There is always space to grow and become a better friend, spouse, son, friend, and professional at work.

What do you do when you feel overwhelmed? Any advice or strategies?

Take a step back, breath and start a conversation with God, God is our heavenly father and creator that is always hebind us no matter how bad you have it. He is all love and wisdom. Open up your soul and let him give your way and trust him, don’t ry to understand his way, because he knows what is the best for you and the best time for you to that to happen. He has his mysterious ways for our undressing of things in this earth plain.

always trust him and ask him and you shall receive.

Contact Info:

• Website: [email protected]
• Instagram: @polanquito_htx
• Facebook: Polanquito HTX
• Twitter: @Polanquito_HTX
• Yelp: Polanquito

Image Credits

Caroline Giese
Sean Rainer