HDC Chef Brings Latinx Flavor

Liliana Diaz Duran, a new Chef Production Manager with Dining Services, brings an extensive history full of culinary experience to the University of Richmond (UR). After graduating from the Universidad del Valle de México with a degree in Gastronomic Business Administration, she interned in Spain before moving to the United States. Diaz Duran quickly moved up the culinary ranks in the hospitality industry, where she was a cook for two Five-Star luxury resorts; the Hotel Bluebay Grand Esmeralda in the Playa del Carmen, Mexico and the Nemacolin Woodlands Resort in Farmington, Pennsylvania. Diaz Duran then became a Chef de Partie, a chef in charge of a designated area of a restaurant, at Florida’s Wycliffe Golf & Country Club and Georgia’s Sea Island Company. From there, Diaz Duran became the Sous Chef and the Chef de Cuisine for a modern sports lounge in Boca Raton, Florida before deciding to move to Virginia.

One thing that drew Diaz Duran to UR is the strong sense of community and camaraderie within the Heilman Dining Center (HDC). She loves the people she works alongside and enjoys utilizing her creativity to connect with students. The positive impact Diaz Duran has had on the HDC is immense, after joining the team just six months ago. “Liliana has been an unbelievable addition to the team,” said Executive Chef Tyler Betzhold. “She brings a breadth of knowledge in culinary skills and in training and development for culinary staff. Liliana elevates our team in so many ways.”

For example, Diaz Duran played a large role in planning the 2023 Latinx Heritage Month Kick-Off Dinner by helping craft a menu full of authentic Mexican dishes, including her favorite al pastor. Like gyro meat, al pastor is prepared by stacking slices of pork marinated in garlic, orange juice, pineapple juice, and sugar, onto a vertical spit that slowly roasts the meat. The pork is then topped with pineapple for flavor and beautifully carved to serve on tacos (or even pizza).

Another traditional food that Diaz Duran introduced to Latinx Dinner attendees was the made-to-order chilaquiles station. Chilaquiles are corn tortilla chips tossed in a variety of sauces with selected toppings, including sauteed mushrooms, peppers, onions, and cactus. Diaz Duran grew up enjoying her Mexican grandmother’s recipes and fondly remembers having chilaquiles topped with a fried egg for breakfast. It’s the love for family and food that motivated her to follow her passion for cooking. After her warm welcome to UR, Diaz Duran is most excited to continue learning new cuisines and explore the thriving culinary scene in Richmond.