“I started my journey by working as a barista at Starbucks in the Philippines,” Diana opened a tale of triumph and vision. All the while, the thought of living her dream in New York filled her head.
Her first NYC opportunity read like an exciting opening scene of a move: “Wayan, an Indonesian restaurant in NYC owned by Chef Cedric Vongerichten, son of the world-renowned chef Jean-Georges. Chef Cédric has spent a lot of time in Indonesia. That’s where his wife, Ochi, is from. The prospect of working with Indonesian cuisine using French techniques felt like a perfect fit. “French techniques-Indonesian cuisine,” she said with wistful excitement.
Five Star Arts begins a series of articles on the journey of Diana Saguil — a true artist — in the kitchen.
Tell us about that first internship – in New jersey.
Working as a Games Operator at Six Flags Great Adventure & Safari in 2018 was a blast! It was a short gig, did I learn a ton. The best part was getting to interact with all the customers and guests. Dealing with different personalities taught me how to communicate and empathize better, skills I use every day. Overall, my time at Six Flags was filled with laughs, learning, and growth. It might have been short, but it left a lasting impression on me, shaping how I approach both work and life.
What was it like when you finally arrived in New York?
Arriving in New York was like stepping into a whirlwind of excitement and energy. Everything seemed larger than life, from the towering skyscrapers to the diverse array of people bustling about. It was a mix of awe, exhilaration, and a touch of nervousness, but above all, it felt like the beginning of an incredible adventure. I considered arriving in New York as a big win of my life, it felt like a monumental achievement, but I’ve always had it in my mind that the journey will be tough ahead but I was ready to dive headfirst.
Was it a hard transition into the American culinary world?
Transitioning into the American culinary world had its tough moments, but it was also a thrilling ride. Getting used to new cooking styles, ingredients, and cultural differences took some getting used to. Yet, diving into the diverse culinary scene and learning from talented chefs made it all worth it. With a lot of dedication and a love for cooking, I managed to find my groove in the dynamic and ever-changing American food scene.
Was it harder being a woman or being from another country in what might still be considered a male dominated field?
In the kitchen, traditionally seen as a male-dominated arena, I’m grateful to say that my experience was different. Despite being a woman from another country, I never felt held back by my gender or background. Quite the opposite, actually. The people I worked with never put undue pressure on me or made me feel limited because of who I am. Instead, they were incredibly supportive, encouraging me to push my boundaries and pursue my passion without reservation. For me, leading in kitchen is a somewhat challenging, every day there’s something new to learn.
ARTIUM: OMNI 