About me.
Background and evolution: the story of an innovative chef
The starting point. Where it all began…
My story begins on 21 July 1978 in Chajarí (opens in a new tab), Entre Ríos, Argentina, in the heart of Club Vélez Sarsfield. There, among the pots and stoves of the restaurants my parents ran, my love of cooking was sown.
With every dish they prepared, they nourished not only bodies but also my growing passion, teaching me the value of fresh ingredients and the art of cooking with love.
My family, my foundation, taught me from a young age the meaning of dedication and a competitive spirit through sport. Every memory, every scent, every flavour from those days is a chapter in my path towards becoming the chef I am today.
Professional career: my culinary path
My career in gastronomy began in Buenos Aires, where curiosity led me to explore the far reaches of the kitchen under the guidance of renowned chefs such as Joan Coll (opens in a new tab), Lello Sorrentino (opens in a new tab) and Pablo Massey (opens in a new tab), Martín Arrieta (opens in a new tab), Mariano Antonelli (opens in a new tab) and Juan Manuel Lorenzino (opens in a new tab) in Argentina. My search for self-improvement and further knowledge brought me to Spain, where I was able to learn from truly great masters such as Martín Berasategui (opens in a new tab) and Paco Pérez (opens in a new tab), enriching my culinary craft.
Having lived in Tenerife for more than 20 years now, and with over a decade as Executive Chef at Hotel Villa Cortés (opens in a new tab), my dedication has been crowned with a Repsol Sun since 2023 (2023 to 2026 guides) (opens in a new tab) and a Michelin star since 2024 (2024, 2025 and 2026 guides) (opens in a new tab) for my work at Taste 1973 Restaurant (opens in a new tab), evidence of a career devoted to excellence and innovation in the world of gastronomy.
— view the full-size photo1 Repsol Sun 2023. 
— view the full-size photo1 Michelin star 2024.
- Years of experience
- 20+
- Recipes created or recreated
- 620+
- Ingredients
- 200+
In my kitchen, the best produce, always at its very best. - Techniques
- 94+
Technique and process, the origin of the best results in execution. - Science
- 15+
Science, understanding and interdisciplinary work as a philosophy of value. - Passion
- 100%
Doing what you love, finding your element, finding your place.
Presentations and congresses
Madrid Fusión
2024
Madrid Fusión 2024, presenting our "Unprecedented edible perfumes, disruptive emotions"
Canarian chef Diego Schattenhofer presented an innovative proposal at Madrid Fusión 2024: edible perfumes inspired by the landscapes of Tenerife.
(opens in a new tab)In collaboration with the fragrance house Scentmate by Dsm-Firmenich (opens in a new tab), Schattenhofer created two perfumes: "El Pinar" (the pine forest) and "Medianías de las Islas" (the islands' midlands). These perfumes, made with natural, biodegradable ingredients, are designed to be applied to the skin and stir emotions in diners before they taste the dish.
We thank Turismo de Tenerife @visit_tenerife (opens in a new tab) for giving us the opportunity to take part in this exciting 2024 edition of @madridfusion, presenting our "Unprecedented edible perfumes, disruptive emotions". We are thrilled to share this unique and innovative experience.
This project was made possible thanks to the exceptional collaboration of Alfonso Álvarez-Prieto (opens in a new tab) of @scentmate by dsm-firmenich, as well as the outstanding contribution of María Fresno from the Instituto Canario de Investigaciones Agrarias (ICIA). We would also like to give special thanks to the great production team @flywustudios (opens in a new tab) and to our whole extraordinary Taste 1973 team! @ayuntamientoarona @turismoarona @cabildotenerife @villacortescom @benjamin.lana
2019
Presentation: #AronaGastronómica: contemporary Guanche inspiration, neural interaction and psychological management.
Through the presentation of three Canarian dishes, the aim was to show the search for and definition of the sensory connections that link the diner with the produce in the act of eating; the results have been applied from day one directly in the signature cuisine at Taste 1973 Restaurant.
2010
Award for best technological innovation 2010
Took part with the Astrochefs team, chosen as representatives by the Cabildo de Tenerife, backed by the island's gastronomy plan.
2005 to 2009
Madrid Fusión delegate
San Sebastián Gastronomika
2019
Presentation: "Molecular synthesis of the Guanche caves"
- 3 dishes based on the islands' tertiary sector
- Supporting video on the tertiary sector
- Presentation of gánigos, Indigenous Canarian pottery made by local potters.
- Our talk tried to bring back to life, through one of our dishes, the transhumance of the goat herders that gives rise to the island's extraordinary cheeses; the rest were created together with the various scientific fields we work with: Neurology, Chemistry, Marine Biology and the Neuropsychology department of the Universidad de La Laguna (opens in a new tab), the Centro Superior de Investigaciones Científicas (opens in a new tab) and the Instituto Oceanográfico de Tenerife (opens in a new tab).
Fitur
2019
Ambassador for the #AronaGastronómica (opens in a new tab) brand, Madrid – Fitur (opens in a new tab)
Arona Gastronómica
2019
The Ayuntamiento de Arona (opens in a new tab), advised by my team, created the #AronaGastronómica (opens in a new tab) brand, of which I was its first ambassador, aimed at giving value to local gastronomy.
ShowCooking
2019 – 2018
Farmers' market (opens in a new tab) of Valle San Lorenzo, Tenerife
Presentations on Creativity
2018
Hoteles Escuela de Canarias, HECANSA (opens in a new tab), Santa Cruz de Tenerife
2013
Foro Cocinarte, San Cristóbal de La Laguna
Vara del Rey
2016
The face of Carne Omega 3, Santa Cruz de Tenerife · El Día, 28 October 2016
Charity events
2013
Took part in several charity events, including:
the Rotary Club Tenerife (opens in a new tab), Cáritas Tenerife
and the "Gafas de la Felicidad" (Glasses of Happiness) charity gala, Club Vélez Sarsfield Chajarí (opens in a new tab), Argentina.
For more than 20 years, I have given my heart and soul to my greatest passion in this world: the art of cooking.
Schattenhofer is not alone on this culinary path, as he relies on fishermen and goat herders as much as on his colleagues at Gastrosinapsis, a multidisciplinary team that brings together historians, neurologists, biologists, scientists, psychologists and illustrators. Together they pursue goals such as making the menu linger in the memory…
Igor Cubillo
Review – Repsol Guide (opens in a new tab)
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