Diana’s inspiration comes from the flavors of her childhood and culture. She is a self taught chef that has worked with different styles of food including Southern comfort, Mediterranean, new American, and Western Mexican cuisine. Her desserts offer a combination of different textures and bold yet perfectly complimentary flavors that reflect her supplemental experience with savory food. Zamora is also an active member of Harvest Project Food Rescue, a grass roots organization that tackles food waste issues and food insecurity in underserved local communities. The inspiration behind Chef Diana Zamora’s creations comes from her mother, Reyna. Reyna is one of five children. She has two older brothers and two younger brothers, thus being the only girl was given the nickname Nena, which means little girl in Spanish. Reyna’s middle name, Margarita, translates to daisy which is illustrated in the elaborate floral decor of Zamora’s work. Her concepts and flavors are representative of the Central American and Mexican influences of her childhood as well as based on her mother’s original recipes.