Diogo Prego never planned on leaving the warmth of Évora for the cool skies of Manchester, but here he is—standing in his client’s kitchen at sunrise, ready to shop for the day’s groceries. A native of Portugal, Diogo grew up with the aroma of garlic and olive oil simmering in the air. It was only natural that cooking became his calling.
He began in hotel kitchens and eventually opened his own restaurant, Chouriçaria da Praça, back home in April 2020. That venture led to a life he never expected: creating daily meals for professional footballers at the highest level. Previous clientele includes Andy Robertson, the van Dijk family, and Jan Vertonghen when he played at Spurs. By September 2024, Prego was packing his knives and heading north to cook for a player at Manchester City.
“I prepare three meals every day: breakfast, lunch, and dinner,” Diogo told Leicester Live, wearing an easy smile as he explains how any given morning can stretch to 20 hours of work. “We always have a soup before every meal. I prepare protein bars and juices for him every day.”
He shops on foot at local butchers and fishmongers. This hands-on approach not only ensures freshness but helps him stay creative. Some days, he highlights staple Portuguese dishes, like the traditional salt cod stew he calls bacalhau. On others, he blends in flavors from Southern Asia.
“It always depends on his training schedule,” Diogo adds. “The day before the match, he eats carbs, such as fresh pasta. His favorite thing to eat after the game is a salmon poke bowl. Since last season, I have always tried to find the best product for each ingredient. There is a lot of responsibility at his level, and he plays a lot of games in a week, so everything has to be perfect.”
So, which Man City player is it? The most notable Portuguese squad players are Ruben Dias and Bernardo Silva. Take your pick.
Soup, pasta, and poke bowls keep a champ fit
It’s not uncommon to see homemade pappardelle one day and a Portuguese twist on a rice dish the next. Diogo’s style is grounded in Portuguese tradition but never static. He loves experimenting with Thai flavors and adds playful touches to local classics like stuffed squid with tomatoes.
“It’s very relaxed, and I feel like I’m not working,” he says of his day-to-day relationship with his current client. “We are close friends. I have lunch and dinner with him. We play pool together and watch concerts together—at the end of the day, we’re just friends.”
That bond makes the job more than a paycheck. Diogo admits that the biggest change is the climate. He misses walking on the beach in Portugal, but he’s quick to say he’s grateful for Manchester’s bustling cultural scene.
His daily mission remains the same: keep the player fueled through the rigors of Premier League life. Sourdough toast with avocado in the morning, homemade cookies for snacks, and maybe a spin on classic bacalhau for dinner. It’s not simply about fueling a world-class athlete but about bringing a piece of Portugal—and a small slice of Diogo’s heart—into each meal.
“In the morning, I get the day’s fresh produce,” he says. “Then I just do what I love: cook.”
