DAVID E. DIAZ
David E. Diaz, Executive Chef of Beaumarchais, utilizes his passion, skill, and creative influences to craft menus filled with classic French and Mediterranean dishes enlivened with delightfully unexpected twists. His dishes stay fresh and innovative with an ever changing array of specials and featured seasonal ingredients.
Born and raised in New York City, Diaz began his culinary training at the New York Restaurant School and has been working in some of New York’s most esteemed restaurants ever since. He launched his career at Jean Georges’ Vong & JoJo, and spent a time as Sous Chef at Geoffrey Zakarian’s lauded restaurant Country. After taking time off to travel the country and explore California’s finer restaurants, Chef Diaz returned to New York to take the position of Sous Chef at Soho hotspot Shorty’s 32.
In 2009 David E. Diaz joined Beaumarchais as Sous Chef under Executive Chef Nicolas Cantrel. He competed alongside Chef Cantrel against Marc Forgione on Food Network’s Iron Chef America in 2010, and has demonstrated his skills on Good Day New York on Fox. In 2011, David E. Diaz accepted the position of Executive Chef at Beaumarchais upon Chef Cantrel’s departure. He claims his culinary inspiration comes from all over New York City – the tastes, smells, cultures, and people he sees every day. “Food is definitely a big part of it,” he says, “but we are able to create an atmosphere here at Beaumarchais that people want to be a part of. When people come back week after week, you know you’re doing something right.” Recently awarded an impressive 24 scoring for food by Zagat, it’s clear that Chef Diaz’s use of fresh seasonal ingredients and classic French techniques has established an enthusiastic following at Beaumarchais.