Little Mountain is a celebration of place — a love letter in menus to the Central California coast. Guided by the seasons, our wood-fired kitchen seeks to honor each harvest’s essence, while offering a village gathering place imbued with our region’s sun-flecked generosity of spirit.
Chef Diego Moya is the Executive Chef, an ingredient-driven, wood-fired restaurant. Known for his deeply seasonal, vegetable-forward cooking and thoughtful approach to sustainability, Moya brings a global perspective shaped by time in the kitchens of Astrid y Gastón (Lima), Nahm (Bangkok), Le Comptoir and L’Arpège (Paris), and Casa Mono (NYC).
Born in Chile and raised on Long Island, his journey began in his family’s pizzeria and evolved through years spent cooking, farming, and studying biodynamics. He earned acclaim for Hemlock, his Lower East Side restaurant, and later led the kitchen at Racines NY, celebrated for its ethical sourcing and precise, produce-driven menu.
As Culinary Director of Oberon Group, Moya helped define the culinary voice of beloved Brooklyn spots like June, and has contributed to thoughtful projects in Miami and Mexico City.
At Little Mountain, he continues his commitment to sustainability, simplicity, and cooking that honors both place and ingredient
Open Wednesday through Monday, Little Mountain offers an inviting space where guests can linger over exceptional meals paired with selections from our carefully curated wine cellar or sip artisanal cocktails crafted at our elegant full bar. Our intimate dining room and sheltered patio provide the perfect backdrop for both casual drinks and memorable evening celebrations in the heart of Montecito.
