I am a self-taught chef born in Punta Brava. At El Taller, I cook from identity, territory, and memory, creating an intimate and personal cuisine where every dish is shaped through reflection and deep respect for Canary-Island ingredients
Diaz
I am a self-taught chef born in Punta Brava. At El Taller, I cook from identity, territory, and memory, creating an intimate and personal cuisine where every dish is shaped through reflection and deep respect for Canary-Island ingredients
I am inspired by my territory: the sea of Punta Brava, the ingredients of the Canary Islands, and the flavours that marked my childhood. For me, identity is the soul of every dish. My cuisine is a constant tribute to the landscape, memory, and truth of the product.
I was born and raised in Punta Brava, a small fishing neighbourhood in Puerto de la Cruz. My connection to cooking began when my father, Yayo, brought home fresh fish after returning from the sea. Before dedicating myself fully to gastronomy, music was my first language. In 2010, I made the decision to leave it behind and devote myself entirely to cooking. I learned without schools or shortcuts—through work, curiosity, and a deep need to create.
In 2015, together with Valentina, I opened El Taller, an intimate space where I can express my own way of understanding gastronomy: honest, reflective, and deeply connected to Tenerife.
My name is Seve Díaz, and I am a self-taught chef. I was born in Punta Brava, a small fishing neighbourhood in Puerto de la Cruz that shaped the way I see the world and, above all, my connection to ingredients and the territory. In my childhood there was no fishmonger in the neighbourhood, but many neighbours went out to fish. My father, Yayo, did the same on his days off, and whenever he came home with fresh fish, those simple moments became my first real connection to cooking.
Before dedicating myself fully to this profession, my life was tied to music. The guitar was my first language and an important part of my identity. But in 2010 I made a decision that changed everything: I left music behind to devote myself entirely to cooking. Without schools, without shortcuts, and without a marked path, my learning came from work, curiosity, and a deep need to create.
Together with Valentína, I built El Taller Seve Díaz, which we opened in 2015. We called it “Taller” —“Workshop”— because it represents our way of working: a space where we experiment, reflect, and create with freedom. Here, every dish is born from identity, not from technique for technique’s sake. I firmly believe that technique is a tool, but identity is what gives soul to a dish.
My teachers have always been the products of the Canary Islands: ancient varieties of potatoes, artisanal cheeses, toasted maize, gofio, Atlantic fruits, and the occasional fish my father brought home. Every menu is an homage to this territory, to its landscape, its memory, and the people who give it meaning.
In 2021, we received our first Sol Repsol.
And in 2025, our first Michelin Star.
A dream that began humbly, on a small street near the Plaza del Charco, and that today gives purpose to a deeply personal way of understanding gastronomy.
