Diego Ng

Diego Ng, a Venezuelan-born restaurateur with Chinese heritage, brings a vibrant blend of cultural influences to his role as co-founder and chef at Temple Street Eatery alongside Alex Kuk. His journey into the culinary world is deeply rooted in his diverse background, fostering a unique culinary style that marries the rich flavors of Latin America with the traditional techniques of Asian cuisine.

Diego's passion for food and hospitality was nurtured from a young age, inspired by his family's frequent gatherings around meals that celebrated their dual heritage. His professional training began at Florida International University's Chaplin School of Hospitality & Tourism Management, where he honed his skills and deepened his knowledge of global culinary practices.

After graduation, Diego trained in several prestigious kitchens, including Blade Sushi at the Fontainebleau, Catch Miami, and under the renowned chef Masaharu Morimoto at Morimoto’s. Each experience broadened his culinary perspective and skill set, directly influencing the creative dishes he now serves at Temple Street Eatery.

Diego's love of travel has taken him to numerous countries, where he has drawn inspiration from local street foods. This passion led him to develop the concept for Temple Street Eatery, which features street food-inspired dishes with an Asian twist, capturing the essence of global cuisine while celebrating his multicultural roots.