ABOUT
Hello, my name is Diego and I am writing these lines so that you can get to know me a little better or at least try to. I am from Barcelona and on January 7, 2021 I decided to move to Norway for a change of scenery and try to discover new paths and inspirations.
​
I am a pastry chef and I am trained in the best academies in Barcelona, Hofmann Barcelona and L'Atelier Bcn, of which I have great memories for the great value they gave me. Names like Eric Ortuño, Ximena Pastor, David Kohler and Ester Roelas. Masterclasses with teachers such as Florent Margaillan, Cesar Romero, among others.
​
In Norway I worked in several delicatessen pastry shops like Pascal Konditori, Kumi, and I have been part of the pastry team since the opening of Sommerro Hotel and Villa Inkognito in Solli Plass making the pastry for the hotel restaurants, events, banquets, weddings and afternoon tea.
Why Hernández?
I have always been very clear that if I ever opened my own project I wanted it to have a personal, rather family-like, stamp. I want to reflect the love in cooking and admiration in food that I have with my mother with the rest of our clients. That complicity, smile and well-being when you try the first spoon.
Perhaps it is not the easiest word in Oslo, but what I do know for sure is that there are not many businesses with this name.
Services
Around the pleasure of eating and baking and everything in between we design experiences that go beyond the expected. With our strong attention to detail we are capable of creating moments that are singular, lasting and memorable. We cover:
​
Curated sweet projects.
PR events
Private events
Celebrations
Meetings and companies.
Sweet stories
Shootings,...
