About Diane

Chef Diane DiMeo is a self-taught, executive chef who is exceptional in the art of pastries and savory foods. Born of Korean and Persian descent, she grew up on a ranch raising fruit trees and livestock before landing a job as a pastry chef at Les Duex in West Hollywood, California. She later began an apprenticeship with Alan Harding at Patois and soon found her way to an executive chef position at Galaxy Global Eatery. Chef Diane’s difficult yet rewarding journey as a female chef has led her to the opening of over 20 restaurants and the consultation of even more. She also has a book due to release sometime in 2012.

Chef Diane is an expert on numerous culinary styles from all over the world. Her incredible attention to detail, right down to aesthetics and execution, makes her a worthy opponent in the kitchen. She possesses a fiery determination that is both admirable and deadly, fueled by the harsh experiences from her ascent to the top position as an executive chef.

Bootleg Farms - We love pickles, hot, zesty, crunchy in all forms, shapes, sizes and any vegetable. One of us grew up on a farm, and ate pickles all day long. Family made them. All kinds of pickles. Eggplant, cabbage, you name it. Some stank more than others, but damn, they sure were good. We now bring them from our table to yours. Guaranteed to make you salivate whenever you think about them. Simply fresh, simply local, simply delicious. We also make the best damn pickle juice around to accompany your whiskey and bourbon habits. And doggoneit, we just had no choice to start making sauces and marinades to make your ass burn and your mouth water...not sure which happens first, or if will happen at all.... www.bootlegfarms.com


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