Ben Diaz — WACS Certified Master Chef

Executive Chef Ben Diaz, a native of Los Angeles, infuses his passion for local cuisine into every dish he creates at CBDcuisine and our newly remodeled kitchen. He draws inspiration from local provisions and seasonal farmers' market finds, elevating classic dishes through a blend of modern and traditional techniques that honor each ingredient and enhance its flavor.

Chef Ben, who is formally trained at Le Cordon Bleu and an Apprentice under Master Chef Rene VanBrokhuisen, is the mastermind behind Nomad Taco, a popular pop-up taqueria, and serves as the Director of Culinary Innovation at CBD Cuisine Consulting Services. He has held leadership positions in Southern California's top hotels and restaurants, including Luxe City Center in Downtown Los Angeles, JW Marriott Santa Monica, The Omni Hotel San Diego, and Areal Restaurant in Santa Monica. Additionally, he has worked as a consulting chef for distinguished hospitality brands both locally and internationally, including Toca Madera in West Hollywood, Zimbali Retreats in Negril, Jamaica, and Farahat Co. in Dubai, UAE. He is also the author of "From a Cook to a Professional Chef," a culinary reference book.

As a respected professional in the culinary field, Chef Ben holds numerous certifications, including WACS Certified Master Chef, Master Certified Food Executive, and Certified Food & Beverage Executive. He actively serves on the board of the Chefs de Cuisine Association of California and has been inducted into the Les Amis d’Escoffier Society as well as the World Master Chefs Society. Moreover, he represents brands such as Cambro, Kikkoman, Arc Cardinal, and Lumina Farms as a brand ambassador.

Chef Ben is never one to shy away from a challenge. He has appeared on various television shows, including Food Network’s "Chef Wanted" and "Cutthroat Kitchen," as well as The Cooking Channel’s "Farmers Market Flip," where he was crowned the winner.

Selected Accolades

• Winner — World Food Championship (Best Mojo Recipe & Best Home-Cooked Meal), 2020
• Western Regional Golden Toque Winner, 2019
• Chefs de Cuisine Association of California Cutting-Edge Award, 2019
• ACF Los Angeles Chef of the Year, 2018
• Best Latin Chef — Latin Food Fest, 2018
• ACF Los Angeles Professional Chef of the Year, 2023
• Locals’ Choice Award — Best Chef in Temecula, 2024
• Plus 12+ gold medals in international competitions

Awards & Accolades

• 2004Grand Champion, Pork Division, Jägermeister Invitational
• 20041st Place, LACF Best Dessert
• 2005Merit Award, ACF K4 (Los Angeles)
• 2006Diplôme d’Honneur, Académie Culinaire de France
• 2007Inductee, Cambridge “Who’s Who of Culinary Professionals”
• 2007Grand Champion, Thai Hom Mali Rice Contest
• 2007Diplôme d’Honneur, Académie Culinaire de France
• 2008Merit Award, BCHM Annual Tuna (Vancouver)
• 20081st Place, Phillips King Crab Contest
• 2009Chef Magazine “Chef of the Year”
• 20101st Place, Maple Leaf Farms Best Duck
• 2010Verus Ut Victus, San Diego Food & Wine Festival
• 20101st Place, CCAC SD Best Scallop Dish
• 20121st Place, LACF Best Barbecue Sauce
• 20122nd Place, Epicurean Festival (Pastry)
• 2012Merit Award, ACF K1 (San Diego)
• 2013Fan Favorite, Culinary Fight Club
• 20131st Place Gold, Canadian Culinary Cup
• 2014Inductee, Escoffier Society
• 2015Grand Champion, Made for Chefs Throwdown
• 20161st Place Gold, Culinary Invitation (Jamaica)
• 20161st Place, LACF Best Barbecue
• 20171st Place, Food Network’s Farmers Market Flip
• 2018Grand Champion, Latin Food Fest (San Diego)
• 2018Esteem Award, ACF Culinary Team USA
• 2019Chef of the Year, Chefs de Cuisine Association of California
• 2020Virtual Champion, World Food Championships (Burger)
• 20221st Place, Food Network’s Rat in the Kitchen
• 2022Judge, CMAB Best Hispanic Cheese
• 2023Professional Chef of the Year, CCAC
• 2023People’s Choice Favorite Chef, Temecula Life
• 20241st Place, Kikkoman Best Summer Recipe
• 20241st Place, Eat Campo Ibérico Best Pork
• 20251st Place, Chefsroll Best Pork Loin Contest
• 20251st Place, Chefsroll Modern Classic Contest

Certifications

• (MCFE)Master Certified Food Executive
• (CFM)Certified Food Manager
• (CPFC)Certified Professional Fitness Chef
• (CFBE)Certified Food & Beverage Executive
• (CHDT)Certified Hospitality Department Trainer
• (WCEC)World Chefs Society Certified Executive Chef
• (WCMC)World Chefs Society Certified Master Chef

Petite Smash

Offering a distinctive burger experience tailored for a select clientele. From timeless classics to bold, exotic creations—and everything in between—our menu delivers unforgettable flavors. Quickly becoming a favorite for private events and catering, Petite Smash is redefining what it means to serve a burger.

Tacos El Chapin

Tacos El Chapin: A concept pop up taqueria focusing on fusion of modern techniques with old world flavors. Tacos El Chapin provides specialized catering services and is a brand that showcases some of the great flavors of Guatemala, Southern Mexico and Central America and presents them in a familiar manner which are approachable while keeping their cultural traditions.

Tacos El Chapin is currently operating on private platforms with soon to be available to the public for events and private tastings.

From a Cook To a Professional Chef

Chef Ben Diaz presents a collection of timeless recipes. This book is perfect for any beginner who wants an edge in the kitchen, a wide range of recipes and techniques to elevate your cooking skills in the kitchen. Whether you’re a beginner or simply a cooking enthusiast then this book is perfect for you.

The Home Cook Knows Best presents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels. In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery, and knife cuts. This is followed by detailed information about selecting and preparing produce, meat, and seafood.

The recipe portion includes sections for appetizers, soups and salads, sauces, entrees, and desserts. Some of the offerings include orzo mac and cheese, crab-stuffed zucchini, red bell pepper pancakes, Argentinean lentil stew, Sicilian ragu, red wine gastrique, Thai paella, huli huli chicken, plantain and peach Monte Cristos, coco besitos, and avocado mousse. If you love to cook and are intrigued by food and all its wonderful forms, The Home Cook Knows Best will teach you the techniques that will enhance your skills in the kitchen and help you learn to prepare the kind of exquisite dishes that any chef would be proud to serve!

Buy the Book

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