Chef Diego Joubert Cáceres (40) has been living in Prague for seven years. He works as a grill chef in a steakhouse and has become one of the few Paraguayans representing Paraguayan cuisine in Czechia. What began as a second passion eventually became the path that took him to Central-Europe on the other side of the world.
“I always dreamed of travelling. I used to say that one day I would travel the world, although I never imagined it would be thanks to cooking,” he tells The Asunción Times.
A passion that began around barbecue
Diego Joubert was born in Encarnación, a city located in the south of Paraguay, on the border with Argentina. Although much of his life was linked to commerce and banking due to his father’s influence, cooking always held an important place for him. From a young age, the family barbecue tradition sparked his curiosity.
“In Paraguay, barbecue is sacred. Sundays meant lighting the fire early and sharing with the family. I have been fascinated by all of that since I was a child. When I was eight or nine years old, I used to go to the butcher’s shop and watch how they cut the meat. I would ask what each cut was and how it was prepared.”
Over time, that curiosity became experience. Together with a friend, he created a catering and barbecue business in Paraguay, taking part in important events such as Expo Itapúa 2017. While working with barbecues and large events, Diego continued to nurture his desire to see other countries.
“I always said that one day I would travel and learn more about meat and different cuts. I never imagined that this opportunity would come thanks to cooking.”
A decision that changed everything in one month
In February 2019, a friend told him that a restaurant in Prague was specifically looking for a Paraguayan grill chef. Diego Joubert had a video call with his future employers, a Czech man and an Italian woman who met in Paraguay and lived there for eight years, and just one month later, he was already travelling to Europe. “It was a very quick decision. We spoke in February, and by March I was already in Prague.”
Before travelling, he had an important conversation with his family. The support of his parents was key in helping him take the step. “I spoke with my father, and I was thinking a lot about how my mother would take the news, but she reacted very well and supported me from the beginning.”
Upon arriving in Europe, Diego experienced a coincidence that he still remembers as a kind of good omen. During a stopover in Madrid, he met some Spaniards with whom he spoke briefly before continuing his journey. Hours later, upon arriving at his temporary accommodation in Prague, he unexpectedly met them again.
“My boss looked at me and said, “Diego, are you famous or what? You have been in Prague for ten minutes, and you already know people,”” he recalls with a laugh.
Chef Diego Joubert’s adaptation to a completely different culture
Although the excitement of the journey was strong, adaptation was not easy. Diego Joubert barely spoke Czech, and many of his colleagues did not speak English, which made communication in the kitchen very difficult. “I had Ukrainian colleagues who did not speak English, and I did not understand Czech. Communication was almost non-existent at the beginning.”
Learning the language became part of his daily routine. Over time, he also understood that language represented an important part of Czech culture. “If you spoke English to an older person, they often scolded you. It was like: ‘You are in my country, speak my language.’ I understood that I had to adapt and respect that.”
Coming from the warmth of Paraguayan culture, he was surprised to find a much more reserved society. “In Paraguay, we are very open; we greet people, we talk to anyone. Here you can pass someone, and nobody says hello. At the beginning, it shocked me a lot.”
The pandemic and the decision to stay
One year after arriving, the pandemic brought everything to a halt. “There were moments when I wanted to return because everything was uncertain,” Diego Joubert admits. During that period, the support of his family once again became fundamental. “My mother used to say: ‘You are doing what you love there, so why would you come back just to be locked inside here?’”
He eventually decided to stay. Today, he recognises that the experience helped him grow emotionally and develop more patience.
“At the beginning, I reacted differently to many things, but over time, you learn to understand the culture, the ways of doing things, and how to handle situations differently.”
Showing Paraguay through food
When he arrived in Prague, Diego was the only Latin American working in the restaurant, and for several years, he was also one of the few Paraguayans living in the city. Today, there is a small Paraguayan community in Czechia. Joubert feels that representing his country through gastronomy has a special value.
“I do not see it as pressure, but I do see it as a meaningful responsibility. Through food, I am showing who Paraguayans are and our culture.”
The dream that remains
After seven years in Europe, Diego Joubert still has a clear goal: opening his own restaurant.
“My dream is still to have my own restaurant. I do not know yet whether it will be in Prague or in Paraguay, but I know that it will happen one day.”
For now, he continues doing what first took him to the other side of the world: sharing a piece of Paraguay through food.
To follow the career of the Paraguayan chef, check Diego Joubert on Instagram.
