Creative in his own business, Diego Lozano gains space as a juror ‘Masterchef’

Diego Lozano, 40, makes it easy to turn food into art. Tasty, beautiful and often curious, their desserts flee the commonplace and, therefore, their creativity has been recognized -in awards -and also on TV.

Chef Pâtissier has twice won the Brazilian Chocolatier Award at World Chocolate Masters and was elected by Sheet The best confectioner of Sao Paulo in 2023. The following year, took a big step when debuting as a jury of Masterchef Confectionery, reality displayed by Band and Discovery. Whether on a dish thoroughly elaborated in your restaurant or on the television screen, Diego is shining.

“I’m a fan of the program’s card and I always had the desire to participate in some evidence as a jury. After I was officially on paper, I don’t want to leave,” he says in an interview with F5. He says that being at Masterchef is almost a dream come true. “I’m a fan of the program’s card and I always had the desire to participate in some evidence as a jury. Now I don’t want to leave.”

Lozano’s success was such that his presence is already confirmed for the second season, which is expected to debut in the second half of this year. For him, the attraction goes beyond the competition: it is a new professional challenge that he has embraced with enthusiasm. “We don’t have many details yet, but the audience can expect news.”

Even with the intense routine of recordings, the chef says he did not put aside his other projects. He goes ahead of Levena, a restaurant evaluated as the best candy of Sao Paulo in 2024. It is there that puts it all its ability to challenge and go further and further in the aesthetic beauty of the dishes, without giving up the viability of production – and the taste.

“There I need to create visually impactful, delicious and viable desserts on a large scale. It’s a constant exercise between creative and commercial.”

But it is in his confectionery classes that he really tests the limits of gastronomy. In space, focused on both professionals and enthusiasts, he says betting on advanced and conceptual techniques. “Teaching allows me to teach and experiment. I can show how far the confectionery can go, without limits.”

And it was precisely this creative freedom that led him to one of the greatest recent phenomena of his career: dessert “this is not a banana”. Inspired by the controversy of the “most expensive banana in the world”, by Italian artist Maurizio Cattelan, who sold the fruit for 36 million reais.

The creation of the confectioner went viral in 2024, arousing the curiosity of the public. “It was a chance! I created between 2012 and 2014 while testing some recipes. She was forgotten for a while, until she recently invited influencers to get to know Levea. They proved, posted about her and went viral. Since then, she turned the flagship of the house.”

With success, Diego decided to expand the concept. “I registered the brand ‘This is not a banana’ and I am exploring this concept. Today, we have the original dessert, banana -shaped candies, a banana blacki and more products following this line. For Easter, we will have a special surprise linked to the theme.”

In addition to the trends and the search for the unusual, the boss stated to have an appointment in the kitchen: to value the Brazilian confectionery and the national ingredients. He believes that the country still underestimates the potential of typical inputs, such as varied nuts. For Diego, the future of gastronomy involves the rescue and appreciation of these flavors.

“I try to value whenever I can, but we still face difficulties. It is easier for a foreigner to be interested in products here than the Brazilians themselves,” says Lozano.

The chef also says he encourages – and a lot – who dreams of pursuing a career in confectionery, but JPA warns that it is not a cake. “Dedication is the key. The confectionery is totally handcrafted, and we have only achieved excellence with much practice. The more you do, the better it will be.”