Hispanic Heritage Month Spotlight: Diana Roldao Jacob de Souza, Executive Chef

Creating a strong company culture is at the core of Convene, which is why we believe in celebrating our people any chance we get. In honor of Hispanic & Latiné Heritage Month (September 15th - October 15th), we’re privileged to shine a spotlight on Diana Roldao Jacob de Souza, a star on the Convene team and a proud member of the Latin community.

Diana originally joined Covene's Culinary team in Chicago in 2019, before moving to the Washington D.C team as an Executive Chef in 2021. Each day, she brings her artistry, inspiration, and exceptional creations to our members and guests.

Read on about her personal journey within the hospitality industry, how she stays inspired, and advice she offers to anyone aspiring to enter the culinary field.

How did your journey in the culinary world begin, and what inspired you to become a chef?

My father was a butcher, and I would always tag along as a child to work. So, (if I can put it this way) my exposure to food was very “raw”. “Minha familia” (my family) was always gathering and those were centered by a tasty feast – that was a weekend staple! However, my original career plan was never to be in the culinary world, I actually started down the path to become an architect. With six months left to complete my degree, I realized that wasn’t my passion and decided to drop and follow what came naturally to me: cooking! It definitely wasn’t easy to start from scratch but with good mentorship and once I experienced the “grind”, I knew this was the path for me.

What is your favorite type of cuisine to cook?

Wow, this is a tricky question! While I love all cuisines and just being in the kitchen creating new flavors and dishes, my favorite cuisine is the one that challenges me at each moment. So at any given time I could be working towards mastering my baking skills, or working on creating new seafood dishes, or working with exotic meats. With all that being said, I love to grill a beautiful piece of steak, since that is one of our staples in Brazil, particularly paired with a nice glass of “Brunello”.

What attracted you to Convene, and what most excites you about working here?

There are many reasons why I was attracted to Convene: the freedom to create and bring my personality to the kitchen, great work life balance, which you don’t often see in the hospitality industry and, one that really sticks out with life at Convene is, the GRIT. Everyone cares for one another and respects each other, and there’s strong trust between teammates.

What do you enjoy doing outside of the kitchen that helps you recharge and find inspiration?

Travel! I love to travel to destinations to experience new cultures and try their take on cuisine. Being in nature, whether on hikes or runs, or just a simple walk in the woods has always helped me to find balance, recharge and think more clearly about new dishes. I’m also known to need eight or more hours of sleep each night but for some reason have never been able to nap.

Any advice for people who are interested in getting into the culinary industry?

DON’T!! Haha. Jokes apart, this industry can be tough but also extremely rewarding. There is a camaraderie only seen in the kitchen. Chaos is the norm: piping hot stove’s running, sharp knives slicing, the commands shouted like that of a drilling instructor and that forever looming countdown for service. But when that closing bell hits, you can’t help but feel a sense of accomplishment and bond with your fellow team.

As a chef, it allows you to be creative. Experimenting with new flavors and ingredients and trying to strive for that perfect meal and to be able to steal a smile or a great “Yumm!” from someone, makes it all worth it.