Daniel Diaz, Executive Chef for the Corvette Diner, is the longest tenured Heart of the House employee with the Cohn Restaurant Group. He was hired on at one of their earliest restaurant endeavors, Galaxy Grill, back in 1988 and has remained with the company ever since. He credits his loyalty to the company to "David and Lesley Cohn. Thanks to them, I have security and the opportunity to meet and exceed our Guests expectations."
Daniel is originally from Cuernavaca, Mexico. He was born there in 1968 and as a child, he dreamed of becoming a soccer player. When that didn't work out, Danny began to experiment with the culinary arts. His first position in a restaurant was as a dishwasher at The Gathering in 1983. From there, he took a job at Heaven as a prep-cook in 1988. He then moved on to the Galaxy Grill working in the kitchen. He was soon promoted to Kitchen Manager and relocated to the Corvette Diner in 1999. Daniel is a self-taught chef who truly enjoys "leading the team, making the kitchen run smoothly, and knowing the guests are enjoying their meals."
Another aspect that Daniel likes about the Corvette Diner is the variety in the menu. "We have more options than you would usually expect at a diner such as our Blackened Chicken Pasta with parmesan cheese cream sauce and fresh tomatoes served with a salad and garlic toast. Diversity is good for all of us." When Daniel isn't in the kitchen, you can find him spending time with his wife of 15 years and his 2 beautiful daughters. And, he hasn't given up playing soccer. The Corvette Diner has won numerous awards as being the best family dining in San Diego. Daniel's talent and dedication to his employees and guests have enabled the Corvette Diner to continue to be a success.