Ben Diaz

My Venues


Behind the Scenes

Having some fun with scallop
"Having some fun with scallop cruddo, cucumber-poblano aspic and a few garnishes @#chefstagram"
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Steak frits for tonight with a
"Steak frits for tonight with a cognac-dijon onion marmalade. @#chefstagram"
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Happy #nationaldonutday here
"Happy blenditarian chuck and oyster mushroom blend patty, jalisco style chorizo, poblano slaw, churro crumb donut. @#chefstagram"
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Working the textures, poached
"Working the textures, poached scallop with brulee top, rice puff, spinatta chip, cured carrot, pasilla oil and asparagus twist. @#chefstagram"
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