Meet Diego Telles | Chef

We had the good fortune of connecting with Diego Telles and we’ve shared our conversation below.

Hi Diego, what was your thought process behind starting your own business?
After working in several kitchens, I realized that I didn’t want to keep working under other people’s parameters; being an employee limited me, so I decided to start my own venture despite all its risks.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I definitely feel proud to have made our restaurant a benchmark not only for cuisine but also for culture in our country. This year we celebrate 13 years, and the journey hasn’t been easy—like any business, there are learning curves.

How did I overcome the challenges? By being persistent and believing that what I was doing was right. That leads me to an important lesson: no one else will believe in what you do if you don’t believe in it yourself first.

What do I want people to know about me, my brand, and my story? That convictions and principles should never be compromised for anything.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
This is literally the tour I give my chef friends when they visit:

First, antojitos at the Central Market at Doña Mela’s stall, then a mixed beer at the restaurant bar “El Portal,” where Guatemalan revolutionaries used to gather.
Lunch at Doña Pu’s place, a woman who cooks traditional Guatemalan food, and finally 7 Caldos, a spot for classic Guatemalan cuisine.

In a week, I would definitely take a flight to visit Tikal in the north of the country—it’s a trip you can do in a single day and be back in the city.

Then I’d spend time in Antigua Guatemala. There, I wouldn’t miss Ulew—for me, the best cocktail bar in Guatemala. Another favorite is XQ No Café, a hidden corner with a great vibe. Santo Spirito offers good food in a stunning house. Nanik focuses on modern Guatemalan cuisine, and Barriga Llena is another of my favorites.

While in Antigua, I’d visit the Convento de las Capuchinas and MUNAG, a museum next to the central park.

And finally, coffee shops in Guatemala: if you have the chance, don’t miss Hacienda Yalipur in Cobán. For me, it’s the best coffee spot in the country, with so many brewing methods you won’t know which to try first.
Then Artista del Café, Teco Coffee House, and Rojo Cerezo.

Who else deserves some credit and recognition?
To everyone who believed in the project—people who were my partners at the beginning of this journey of running such a risky restaurant in a very traditional country: Lis, Harold, Andres, Margarito…

Today I fly solo, but without their help, it wouldn’t have been possible.

Website: https://www.fdlxibalba.com

Instagram: @diegotellesfdl2

Image Credits
Fernanda Caminade