Eduardo Diego hails from Acapulco, Mexico, where his father and uncles were all noted chefs. In his 17 years of professional experience, Chef Eduardo has been trained by the best. In San Diego, he worked with Chef Mauricio Pineda at the exclusive Red Tracton’s restaurant, and with Luis Lopez at The Beach House. He was the sous chef at The Inn restaurant, and he learned the finer points of Asian Cuisine from the cookbook author and Chef John Beriker at The Inn at Rancho Santa Fe.
When he and his wife Yesenia Pulido moved to Bellingham, Chef Eduardo worked at The Bakery, designed the concept and opened the Three Flavors Kitchens in Nooksack, and worked at Giuseppe’s Italian Restaurant. In March, they opened Infusion Cuisine and hope to expand their Asian, Italian and Mexican menus to more restaurants in the future.