I’m Diana, an official tour guide, chef, sommelier and writer with over 10 years’ experience in the tourism, hospitality, marketing, and food & beverage industries. I’m passionate about the stories behind the food we eat and the wine we drink, with a particular interest in gastronomy and storytelling from Cantabria, in northern Spain.
My international upbringing across the United States, Spain and the UK ignited an interest in food and storytelling from a young age, which I pursued through my undergraduate studies in international affairs, history and journalism at The George Washington University. While at university, I developed a focus on narrative food writing, and began my career in marketing for local restaurant groups, restaurant associations, food & drink festivals and global drinks brands.
After graduating I moved to London, where I worked in advertising for large technology and drinks businesses. During this time I continued to pursue my interest in gastronomy and received a distinction in the WSET level 2 in wine & spirits. Ultimately, my desire to work more directly in the food space led me to a masters in food tourism at the Basque Culinary Center in San Sebastian, where my curiosity for Cantabrian gastronomy flourished and the first iterations of Cantabrian Kitchen began.
After my masters I worked in a variety of hospitality-centric roles including PR, copywriting, digital marketing and brand strategy for brands like Bodegas Emilio Moro, Hawksmoor Restaurant Group and Marriott F&B. My food photography has also been featured in Elle Gourmet Spain. In 2020 I was nominated for the Vintners’ Company Geoffrey Roberts Award in emerging wine regions for a project based on Cantabrian wines, and in 2021 I received a pass with merit in the WSET level 3 in wines.
In 2022 I completed the 12-week certificate at Ballymaloe Cookery School in Ireland, which focused on sustainable and organic food growing practices, traditional methods of cooking and preserving, and natural wines. Since then I’ve focused on developing my hospitality experience, working as a chef at London restaurants like Bar Crispin and Bistro Freddie and on the wine team at Bermondsey Corner.
In 2025 I moved to Santander to launch Cantabrian Kitchen, and became a licensed tour guide. Now I’m combining my knowledge and experience to champion the unique food, history and culture of Cantabria through one-of-a-kind gastronomic experiences and food writing.
