Diego Cossio Popristic

Senior Sous Chef - Pt. Leo Restaurant

Diego Cossio Popristic was born in Peru where he lived until he was 16 years old, moving to South Africa with his family where he trained to become a Chef. In 2006 he made the move to Australia where he completed his Certificate IV in Patisserie. After a few roles in Perth and Margaret River, in 2011, Sydney became his new home with opportunities to work in the kitchens of Tetsuya’s and Quay Restaurant.

The adventures of travel called again, and in 2013 he moved to London, securing a role at the innovative Ledbury. In 2015, Singapore became the next stamp in his passport, when he opened a restaurant called “Whitegrass,” co-owned by Sam Aisbett (ex-head Chef from Quay).

In 2018, Australia drew him back. Popristic moved to Melbourne working for the Trader House Group, Cutler and Co, Marion Wine Bar, Cumulus Inc and was then part of the opening team at Gimlet at Cavendish House.

In 2021, he made the move to the Mornington Peninsula and joined the team at Lindenderry, where he spent two years leading the kitchen operations. In April he took a well-deserved break to catch up with family but decided to stay on in the Mornington Peninsula and was thrilled to join the team here at Pt. Leo Estate as Senior Sous Chef in 2023.

What is your favourite Pt. Leo Sculpture?

Drummer by Barry Flanagan – especially when he heard Curator, Geoffrey Edwards explain they had positioned the bronze work where it is in the park as though rallying guests with his drum to come inside and eat.

What is your favourite Pt. Leo Dish?

Vintage Reserve beef eye fillet, port wine jus, pine nuts, tarragon, simply because it’s delicious.

What is your favourite activity on the Mornington Peninsula?

I enjoy foraging, walks on the beach, visiting local farms and producers.

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