Manuel Díaz – A Culinary Journey from Oaxaca to Sydney

Born and raised in Oaxaca, Mexico, Manuel’s culinary passion began in his grandmother’s kitchen, where he learned the art of traditional Oaxacan cooking — slow, soulful, and rooted in memory.

His commitment to craft eventually led him to train under celebrated chef Patricia Quintana and work in Michelin-starred restaurants in France, deepening his understanding of precision, technique, and flavor. In Sydney, Manuel has made his mark across some of the city’s most notable kitchens.

Today, Nu’u in Glebe is his most personal expression — a heartfelt homage to his Oaxacan roots.

Each dish is crafted with indigenous methods, nixtamalised masa, and a focus on locally sourced ingredients.

Manuel’s philosophy centers on storytelling through food — blending tradition with contemporary technique to create dishes that are honest, bold, and deeply personal.