Chef Diego Fernandez – Culinary Director, Adair Concepts
A graduate of the Culinary Institute of America, Chef Diego Fernandez brings deep industry experience and creative vision to Adair Concepts. His career includes roles at Michelin 3-star restaurants Alinea and Quince, as well as Roister in Chicago, and leadership positions at Ritz-Carlton properties in Florida and Lone Mountain Ranch in Montana. He also served on the R&D team at Pappas Restaurants.
Born in Mexico City and raised in San Antonio, Fernandez returned to Texas in 2014 to collaborate with his father, Chef Rene Fernandez of Azuca. He joined Adair Concepts at a pivotal moment for the family-run company, as it expands beyond Houston with new locations in San Antonio and Fredericksburg.
At Adair as the Culinary Director, Fernandez oversees all kitchen operations and menu development.
Adair Concepts
In 1988, Gary Adair opened Skeeter’s Mesquite Grill in West University. Gary, passing the torch to his children, Nicholas Adair and Katie Barnhart, the family has expanded to become Adair Concepts, named as one of Houston’s premier restaurant companies. The group is home of Skeeter’s Mesquite Grill, Los Tios Mexican Restaurants, Adair Kitchen, Adair Downtown, Bebidas, Betsy’s at Evelyn’s Park, Buffalo Grille, and Eloise Nichols Grill & Liquors. Staying true to their roots, Adair Concepts is family owned and operated, passionate about quality, and being a part of our local neighborhoods.
Be sure to grab Adair Chicken Macha from Belong every Wednesday during June!
