Meet Bar Patrón’s Executive Chef Manuel Diaz 

It’s true: food is heart, food is comfort, food is love. For Bar Patrón, a modern Mexican restaurant in Circular Quay, beyond the spectacular views of the Sydney Harbour Bridge and our top-notch Patrón Tequila drinks list, it is our authentic Mexican menu that we most stand behind, filled with robust flavours and soulful profiles.

The people that most embody la comida esta en la sangre, or ‘food is in the blood’, is our talented team in the kitchen, led by Pacific Concepts’ newly appointed Executive Chef, Manuel Diaz. Spearheading Bar Patrón to new heights, Chef Diaz is eager to welcome food lovers back through the doors after Bar Patrón’s three-year hiatus. Continuing our efforts to bring Mexico’s estilo de vida closer to you, read how Chef Diaz delivers the best dining experience possible

About Bar Patrón’s Executive Chef

Hailing from Oaxaca, Manuel felt fortunate to have his roots in what he considered the culinary and cultural centre of Mexico. Growing up in his grandmother’s restaurant, he was constantly surrounded by great food and flavours and started cultivating his culinary skills at the tender age of three.

Since then, Manuel has only deepened his passion for cooking through studying a Bachelor of Culinary Arts in the neighbouring city of Puebla and then working with influential Mexican chef Patricia Quintana. It was after his move to Nice, France, that he fell in love with Mediterranean cooking, and refined his French culinary techniques at the Michelin-starred Château de la Chèvre D’or.  

No matter where he travels, however, food is still deeply entrenched in feelings of childhood for Manuel, reminiscent of his family’s history. “When I’m in a restaurant cooking, it makes me feel like I’m at home; it’s where I grew up. In a restaurant kitchen, I feel the comfort of my grandmother, the comfort of food,” he says.

Take Your Tastebuds on a Gastronomic Journey 

As a Mexican chef with experience in several different cuisines, Manuel enjoys bringing Mediterranean flavours and classic French techniques to marry his quintessentially Mexican palate. The zingy scallop ceviche, for example, is enhanced by burned pineapple and tequila Leche de Tigre. The Tajima wagyu rib-eye steak is seasoned with epazote chimichurri and aged mole, a homage to his hometown, which is famed for its seven distinctions of mole, a traditional sauce.

With a style that he would describe as “sophisticated and open to new things,” the Aussie palate has, in turn, also inspired Manuel to create more gastronomic delights in the following years. At Bar Patrón, he is looking forward to experimenting with flavours and showing off his unique culinary style. 

“I love letting the produce speak for itself, with the application of some old-school techniques to the casual style of Mexican cuisine,” he says. “There is room for a lot of individuality on our new menu.”  

Book A Table Now

Experience the true encapsulation of a Mexican feast as Chef Manuel Diaz works his magic in the kitchen. Bar Patrón offers seating options that span from intimate to communal tables, as well as seats at the massive Carrara marble bar with spectacular views of Circular Quay. Book a table now and enjoy the shared celebratory nature of modern Mexican cuisine.