Her entrepreneurial spirit emerged early, first with the founding of a startup, then with Suka Crew, a collective of under-35 creatives and freelancers named one of the most innovative digital agencies in Italy.
Startups are the fil rouge of Diana’s career. From launching them to supporting them through corporate innovation, venture capital, and community-building, also as Chief Marketing Officer, leading global marketing strategies in fintech and foodtech.
While deeply creative, Diana is also a firm believer in the power of data to guide bold decisions. Her approach combines intuition and insight, with the conviction that “data has a better idea.”
Now based in Paris, Diana supports startups and corporates as a senior marketing strategist at HMT – healthy marketing team, while growing French Food + Tech, an editorial platform she founded to spotlight the people shaping the future of food in France. She also leads the Paris chapter of the Italian Tech Club, mentors early-stage founders through MassChallenge, and regularly speaks on food innovation and venture trends.
What was your first job and what is your actual job?
First job: sold handcrafted bracelets made from electric cables and second-hand “Topolino” comics to my grandfather’s clients outside his office.
Actual job: Senior Marketing Strategist at HMT.
Do you believe entrepreneurs are born with innate qualities or made through experiences and learning?
👶🏻 Born
🏋️♀️ Made
In the classic debate, which came first for you: the egg or the chicken?
🍳 Egg
🐔 Chicken
In the realm of technology, which do you think will have the greatest impact on the food system in the next 10 years?
If I have to think about a specific technology I woud say precision fermation. This tech will lead to more sustainable and efficient production processes, reducing the environmental impact and resource use associated with traditional methods. It’s a promising approach to addressing some of the world’s most pressing challenges in sustainability and food security.
Which skill do you believe will be more useful in the future of work?
If I had to pick a skill crucial for the future of work, I’d say empathy. In a world increasingly driven by technology, understanding and connecting with others on a human level is essential. It fosters collaboration, enhances communication, and builds stronger teams. I wish there was more emphasis on empathy to ensure we advance not just technologically, but also in our humanity.
Describe the most surprising culinary experience you’ve ever had
The most surprising culinary experience I’ve ever had was at Mugaritz, located in the picturesque hills of Errenteria, near San Sebastián in Spain. Led by the visionary chef Andoni Luis Aduriz, the restaurant’s level of creativity and innovation in each dish was absolutely outstanding. Every course was a masterpiece, blending unexpected flavors and textures in ways that challenged and delighted the senses.
Name a professional you think we should interview
Giulia Ziino from Circular Place.