Today we’d like to introduce you to Juan Diego.
Hi Juan, we’d love for you to start by introducing yourself.
Originally from Guatemala, I’ve had a passion for cooking from a young age. My culinary style has been informed by my travels from Europe, to Asia, Mexico and the US. Previously, I’ve owned and operated restaurants, but Space Cowboy has been a completely unique challenge where I get to unleash my creativity. I express myself through seasonal flavors, unexpected combinations, and innovative presentation techniques.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Our concept is unique, so there have been plenty of obstacles for us to overcome as a team, as well as individually. From construction to robot communications, no two days are the same. Integrating technology with quality hospitality has been a learning curve for both staff and our clientele. Our aim is always to overdeliver in terms of service, so the robots add to the flow of delivery, allowing our front of house staff to spend more time catering to the guest experience.
Can you tell our readers more about what you do and what you think sets you apart from others?
For me, cooking is about storytelling. Every dish is a reflection of where I’ve been, what I’ve learned, and the people who’ve shared their food and culture with me along the way. I pull inspiration from my roots, from street food to fine dining, and I try to bridge that gap—elevating humble ingredients while keeping the soul of the dish intact. At the end of the day, I want the food to feel familiar, but surprising. I want people to take a bite and feel something—nostalgia, curiosity, comfort. That’s what keeps me going.
We’d be interested to hear your thoughts on luck and what role, if any, you feel it’s played for you?
I believe that we create our own luck. We are all presented with opportunities, and it’s about how you react when they arise. As far as Space Cowboy goes, I consider myself *lucky* for having been approached to partner as the Executive Chef for such a new and exciting business, but, in reality- there were so many variables at hand throughout this process, luck is not enough. Opening a concept like ours requires grit, timing, and a village of experienced and eager individuals to come forward and bring their own unique talents to the table.
Pricing:
- $7 – $56
Contact Info:
- Website: https://www.spacecowboy.us
- Instagram: https://www.instagram.com/spacecowboy.atx/?hl=en
- Facebook: https://www.facebook.com/people/Space-Cowboy-ATX/100092988489434/#
