Even as a kid, his big appetite made him believe that he would be a chef, and it was at the Ritz that he took his first steps as a trainee, after his course at the Estoril school. He moved on to Penha Longa Resort, where he stayed for almost six years, and spent his vacation months interning at London's Marcus Wareing, Dinner by Heston Blumenthal and The Fat Duck. In 2017, he returned to the Ritz as sous-chef following an invitation from French pastry chef Fabian Nguyen, whom Diogo succeeded when he left for JNcQUOI. He says he likes the accuracy and creative side of pastry.

Fun fact. He oversaw the "sweet side" of Cura, run by chef Pedro Pena Bastos, with a Michelin star.