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Nicolay Adinaguev

Diplomat Prime

Nicolay Adinaguev is the Executive Chef at Diplomat Prime, a luxury boutique steakhouse inside The Diplomat Beach Resort in Hollywood, Florida. In this role, Adinaguev oversees menu ideation and maintains the premier level of quality that Diplomat Prime is known for.

A native of Lima, Peru, Adinaguev moved to America in 1990, beginning to work in restaurants at the young age of 14. After receiving his degree in Biology at Florida State University, Adinaguev then decided to pursue his passion for restaurants and enrolled in Keiser Capital Culinary School in Tallahassee, graduating with an Associate of Science in Culinary Arts in 2002.

Adinaguev began his professional career at the James Beard Foundation Award winning Chef Allen’s in Aventura, where he served as a line cook and grew into the role of Executive Sous Chef. He then moved to Tampa, FL, and spent one year as Executive Chef at Cigar City Brewpub elevating the restaurant’s cuisine and curating pairings with small-batch beer in its many styles and varieties.

Adinaguev landed in Fort Lauderdale in 2009 when he opened Stephen Starr’s Steak954 inside The W Hotel as Executive Sous Chef. In 2013, he moved to Starr’s restaurant Verde, inside Miami’s Perez Art Museum, before eventually transitioning back to Steak954 in 2014. This time, he led the kitchen as Executive Chef.

Officially named Executive Chef at Diplomat Prime in July 2016, Adinaguev spent the summer working with his team and developing the menu for Diplomat Prime’s grand re-opening in September 2016. His diverse background will guide his direction moving forward as he focuses on deep flavors from his Peruvian roots as well as seasonal Florida ingredients. By aging all beef in house and composing each dish fully from start to finish, Adinaguev will continue to offer a delicate, approachable, and unique menu for years to come.

When he is not in the kitchen, Adinaguev is playing guitar, bass, and piano, reading cookbooks for inspiration, and spending time with his wife and sons.

More about Nicolay Adinaguev

What is your ultimate comfort food?Pizza, loved it from the day I could say the word.If you weren't a chef, what would you be?I love fermentation so I'd probably be a brewer/distiller/cheesemaker.What three things are always in your pantry?Whole Grain Mustard, good olive oil, DNA tested Himalayan basmati rice (my wife is Persian and that's the only rice they eat)If you could cook with anyone in the world, who would it be?My great grandmother Sarah, I heard she was a beast in the kitchen, the master of Ashkenazi Jewish cooking, she taught everyone that followed but no one ever took her title.