Diana Tandia

The Palms Hotel & Spa

Chef Diana Tandia’s culinary experience is influenced by her African heritage, her classical French schooling, as well as by her extensive travels in Asia. She was born in Mauritania, to parents with Northern and West African heritage, including Berber and Senegalese. Chef Tandia grew up watching her parents skillfully cook from scratch. In 2001, Tandia moved to New York City, later attending the French Culinary Institute. Mentored by culinary giants Jean- Georges Vongerichten and Daniel Boulud, Chef Tandia skillfully weaves African, French, Mediterranean and Asian influences into her cooking–but always with an emphasis on premium, seasonal, wholesome ingredients.

Chef Tandia’s journey, spanning over two decades, includes a role as Executive Chef and Owner at Berber Street Food in New York City’s West Village. At the elegant and approachable cafe, she cultivated Afro-fusion menus that ranged from Senegalese empanadas to vibrant bowls, curries, and tagines layered with textures and flavors. New Yorker, Michelin Guide, Time Out Magazine, and Plate Magazine, among others, layered praise on Berber Street Food. New York Times declared in a glowing review: “Ms. Tandia’s harissa is an essential contribution to the city.”

Experiences at Gramercy Tavern, Four Seasons Chiang Mai, Jean-Georges Vongerichten’s Spice Market, and The Dinex Group – Daniel Boulud also shaped her culinary sensibilities. She honed her passion for baking as head chef in New York City’s Once Upon a Tart. Chef Tandia’s favorite kitchen tool is the wok, which is the one item she’d pick to have with her if she were ever stranded on a desert island.

Her signature dishes showcase her tapestry of culinary experiences, including Jungle Curry with Forbidden Rice, a fragrant blend of coconut lemongrass broth, kaffir lime, and seasonal vegetables served over nutty, stir-fried forbidden rice. Her Rosemary Lamb Shank, another standout creation, features saffron cauliflower puree, local rainbow Swiss chard, and a citrus caper beurre blanc. Her Seasonal Mushroom Risotto, an indulgence of Gratitude Gardens organic mixed mushrooms from Loxahatchee, Florida, kale, butternut squash, parmesan tules, and shaved truffle, also happens to be gluten-free. These dishes reflect Chef Tandia’s diverse influences and her commitment to mindfully sourced and sustainable cooking whenever possible.

Chef Tandia’s philosophy, “Being a chef is like telling a story, and the way I tell my story is through my food,” beautifully encapsulates her approach to creating remarkable culinary experiences.