In 2008, he joined the association of ‘Dão Sul’, where he assumed the executive leadership of the entire group with three catering spaces: Quinta de Cabriz, Quinta do Encontro and Paço dos Cunhas de Santar. They were awarded that same year with the title of ‘Wine-tourism of the year by the magazine ‘Revista de Vinhos’.
Since 2009, he is part of the faculty of the ‘Seia Higher School of Tourism’, where he teaches Gastronomy subjects.
In July 2013, he joined the group of Celso de Lemos, opening the restaurant- Mesa de Lemos: he became the Executive Chef in April of the following year. The nature and preservation of the purest state of the ingredients are the premises that guarantee the high quality of products, in line with what the Chef believes. Many of the ingredients used in the Mesa de Lemos restaurant are produced on the property and the whole concept calls for the selection of high-quality endogenous products.
Since 2015, Diogo Rocha assumed the role of ambassador of the Lugrade codfish brand. Codfish is a superior national product and our Chef has a selection of premium codfish from Iceland, nominated as ‘the selection of Diogo Rocha’.
In December 2016, he published the first book, “Today Diogo Rocha”, which shows the affection for his region and the love he has for Portuguese products. This was awarded the “1st Photography Prize” for books on gastronomy in the contest, organized by the ‘Portugal Cookbook Fair’. The photographs of this and the following book are made by Mario Ambrózio.
From 2017, Diogo Rocha is appointed official ambassador of Viseu: promoting and supporting the gastronomy of the city and region with his presence at FITUR, BTL and other events, such as the “Viseu Estrela à Mesa”, where he assumes the curator role.
In November 2019, he publishes his second book “the Chef's Cheese” which, in addition to the characteristics, production method, snack suggestions, and wine pairing, has over 50 recipes on how to use the best Portuguese cheeses. A guide to discover the secrets of the best cheeses from Portugal. The book was awarded and recited on excellency reading-lists.
The magazine ‘Revista de Vinhos’ awarded him in February 2020 with the title: ’Chef of the Year 2019’.