Love to push the boundaries of cuisine and create great works of arts; Modernist with Classical accents and new vision of what food should be and where it is going. To teach and bring back the art of Charcuterie and Garde Manger.
Sousvide Chicken and Garnishes
Chef Throwdown #3: Come and check me out as I take on the competition on a live one on one in front of a live audience with only a few tools and a mystery box of ingredients.
Latin Food Fest LA: Come Join me on the center stage as I demo some of the greatest culinary offerings at the Latin Food Fest.
Los Angeles Bacon Festival: All things Bacon, will be at the LA Bacon fest showcasing some of the best Bacon Bites in all of LA County.
Luxe City Center. Downtown Los Angeles, CA
Executive Chef. < 1 yr
Toca Madera. West Hollywood, CA
Executive Chef. < 1 yr
Epices De La Vie LLC. Pasadena, CA
Chef Owner. 3+ yrs
Farahat Co. Dubai, United Arab Emirates
Corporate Consulting Chef
CBD Consulting Services LLC. Los Angeles, CA
Owner/ Senior Executive Chef Consultant
Rosa Mexicano LA Live. Los Angeles, Ca
Executive Chef
Areal Restaurant. Santa Monica, Ca
Executive Chef
Avenue of The Arts Hotel. Costa Mesa, CA
Executive Chef
JW Marriott Le Merigot Resort & Spa. Santa Monica, CA
Executive Chef
Ecole De Cuisine. Pasadena, Ca
Specialty Culinary Instructor
McCormick & Schmicks at The Omni Hotel. San Diego, CA
Executive Chef
Stockdale Country Club. Bakersfield, CA
Executive Sous Chef
Peter Engle Productions. Santa Monica, CA
Personal Chef
Brookside Country Club. Pasadena, CA
Chef De Cuisine
Cooking Block. Redlands, CA
Specialty Culinary Instructor
Environmental Chef Services. International
Chairman To The Board
Southwest Grille. Costa Mesa, CA
Chef Consultant Per Diem
Jim's Delicatessen E' Boulangerie. Pasadena, CA
Chef Consultant Per Diem
How Do You Roll?. Marina Del Rey, CA
Chef Consultant Per Diem
20/20 Bar & Grill. Hermosa Beach, CA
Chef Consultant / Partner
Academia Art Culinaire De France. Paris, FR
Diplome D'Honour Culinary
california School of Culinary Arts Le Cordon Bleu. Pasadena, Ca
Associates of Sciene Culinary
Fish butchery
Food styling
Food/menu costing
HACCP trained/certified
Inventory control
Labor cost management
P&L management
Menu development
Budget Building
Charcuterie & Garde Manger
Restaurant Opening Experience
Molecular Gastronomy
Sous Vide Cooking
Preserving & Vaccum Sealing
Training & Personel Development
Multi-Site Oporations
Revenue Goal / Growth Attainment
Butchery Skills
Specialized in Modern and Classical techniques, verse in various cooking styles and specialties including: California Fusion, Classically Trained in French and Italian Cuisine, Molecular Gastronomy, New Product Development Specialist, P&L Management, Budget Building, Operations Set Up, Multi-Site Operations, Strategic and Tactical Planning, Performance Management, Deployment of Operational Assets, Planning/Execution and Revenue Goal/Growth Attainment

  • KTLA 5 Showcasing NYE Menu

  • Southwest Pizza

  • Rabbit Pipian

  • Sousvide Duck Mole

  • Making a Bluefin Appitizer

  • Creme Brule and Bacon Ice Cream

  • Beer and Chocolate Chip Ice Cream

  • Mango and Jalapeno Ice Cream

  • Apple Strudel

  • Kambucha Gel Foam

  • Simple Foie Gras Appitizer

  • How to Concasse a Tomato

  • Orange Emulsion

  • Pilot for The Home Cook Knows Best
  • Best Latino Chef, Latin Foodfest 2018
  • Top 10 Best Latin Chef in Los Angeles 2017
  • Fan Favorite Blended Burger Contest 2017
  • Best BBQ Sauce LACF 2016
  • Grand Champion Made for Chefs Throwdown 2016
  • Santa Monica Seafood Featured Chef, December 2015
  • Jaggermesiter Grand Chard Champion (Pork Devision), 2013
  • Award of Merit ACF K1 Competition San Diego 2012
  • 2nd place winner Epicurean Festival Pastry Competition 2010
  • Diplome de Honour, l'Academie d'Art Culinaire de France 2007
  • Award of Merit, BCHM 1st Annual Albacore Contest 2008
  • Cambridge "Who's Who of Culinary Professionals" inductee 2007
  • First place, Thai Hom Mali Contest 2007
  • First place, Phillips King Crab Contest 2008
  • San Diego Reader Best Brunch, McCormick & Schmicks 2009
  • San Diego Tribune Best Happy Hour, McCormick & Schmicks 2009-2010
  • Verus Ut Victus, San Diego Food & Wine Festival 2010
  • 1st place winner, Mapple Leaf Duck Contest 2010
  • Chef of the year, chef magazine 2009
2017 Top 20 Best Restaaurant In Los Angeles By
2017 Top 20 Best Sandwich in America - Latin Concept
Santa Monica Seafood Featured Chef January 2016
  • Private Chef for RJ Cutler
  • Private Chef for Peter Engel
  • Private Chef for RJ Cutler
  • Private Chef for Peter Engel
Ben Diaz has the talent, skill and passion that is the foundation for a successful Professional Chef. He is a culinary visionary who is geenrous with his time and knowledge. He seeks excellence every day and inspires those around him to achieve. I am proud to have worked with him and look forward to a bright future.
- Matt Aston, MBA CPC

Chef Ben is a wonderful and insiteful culinarian. I highly reccoemend chef for any endevour he may be asked to take on.
- Patti Curfman CEC, CEPC,ACE,AAC

Los Angeles, CA
United States

CBD Culinaire Consulting Services LLC, Owner- Epices De La Vie LLC
Director of Culinary Innovation

Born in Los Angeles, California, Chef Ben Diaz has always had a fascination with cooking, which stemmed from watching his father (an already accomplished chef himself) cooking and making breakfast. “Watching my dad cook breakfast and seeing the passion he had for his craft really inspired me,” says Chef Ben. Chef Ben is a graduate of the prestigious California School of Culinary Arts, he is a coveted freelance chef and consultant who has been inducted into the “Les Amis d’Escoffier Society”, Cambridge “Who’s Who of Culinary Professionals” and “World Master Chefs Society”. Chef Ben holds six certifications, including Certified Hospitality Department Trainer and Certified Food and Beverage Executive; he has worked alongside the world’s top chefs as a member of the Los Angeles Chefs de Cuisine Association. Chef Ben is also a publish author with “From a Cook To a Professional Chef” a culinary reference book that Chef Ben created and launch in 2011, with all this and more going on Chef Ben also finds time in his busy schedule to work with local charities most notable are the Boys and Girls Club of San Gabriel and the Cystic Fibrosis Foundation of Irvine. Chef Ben has worked in some of the best restaurants in town including The Silver Trumpet Restaurant, JW Marriott and Stockdale Country Club where the main focus was on fresh seasonal and locally grown produce. Currently Chef Ben is the Executive chef at The Luxe City Center, Director of Epices De La Vie Gourmet Salts & Spice Co., Director of Culinary Innovation at CBD Cuisine Consulting Services & Catering Division. Chef Ben is currently working on several new projects; one being the opening of his first brick and mortar restaurant slatted for late 2018 and a second cookbook focusing on small plates, Chef Ben is currently on the culinary council board for Basil Magazine, and is brand ambassador for Surfas Culinary District and Guerrero Foods. Chef Ben is an abet competitor his most notable awards where for World Chard Champion (pork division), Western Regional Champion for Phillips King Crab, San Diego Food Fest Grand Champion and Made for Chefs Throw down Champion as well as appearances on food networks chef wanted and cutthroat kitchen and most recently winner of cooking channels farmers market flip.