Diego Lisoni Benoit

Specialist Gelato Chef and Management of Food Services.
Diego Lisoni describes himself as direct, empathetic, and propositional, and with great creativity and leadership. He is interested in the winemaking, in the creation and development of culinary products, the planning and management of an organisation.
In 2015 he founded the gelateria "El Taller, Club de Helado y Café", with more than 280 flavours and trends, is the first gelateria in Chile to develop 5 menus in a year.
Together with a multidisciplinary team, he is the Chilean pioneer of LowCarb gelato for the Keto diet.
With a strong focus on excellency, today he continues his activity with El Taller on direct sales, online sales and B2B sales. With El Taller in 2018, he was nominated and selected among The Daily Meal’s 40 best gelaterie in the world. He was very proud to represent Chile in South America.
Academically, he takes part as Audit Member at L’Académie Culinaire de France, he is Gelato Professor at Brann Academy as well as Gelato Techniques and Development professor at INACAP Centre for Gastronomic Innovation, Chile.