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Chef Diaz


Written by: Arthur Diaz Instagram @Topnotc6

When you find your passion,,aim for greatness. These are words that truly apply to the journey of Chef Manuel F. Diaz III. From his Bachelor’s degree at Scottsdale Culinary Institute (Le Cordon Bleu) to his 6 month Internship serving some of the biggest Hollywood stars at the Wyndham Peaks Hotel in Telluride Colorado. It was clear he was all in for this dream. What was the main thing that made you choose this path? “It was when my mother and I took The tour of the School. It made me realize all the different culinary avenues I could pursue.” From there he spent time at some well known local hot spots like The Phoenician Hotel, The Point Hilton South Mountain, and We’Kopa Golf Resort. He also started his own Wedding Cake Business. After these endeavors, he took a chance at relocating and walked into a Commis Chef position at “Legends” which is the top restaurant inside Spirit Mountain Casino in Grand Ronde, Oregon. They say it takes time to get what you want, and it did. He spent 16 years on his rise.

From Commis chef to Sous Chef and all the way up to Chef De Cuisine. No question this chef has earned his stripes.

What would you say is your end goal?

To own and run a small Bistro type restaurant. In a smaller setting, I can control the finer details to make sure everything goes out as close to perfection as possible.

If you were preparing a dish to impress, what would it be?

Surf N’ Turf. Especially here in Oregon because I can get the freshest Dungeness Crab to pair with a Dry Aged New York Strip and some locally foraged mushrooms. Just can’t beat it!

OK if you could have any dish prepared for you, what would it be?

Easy answer. Menudo by my Nana with Cilantro, Onion, Lime and Pato Sauce(Hot sauce).

Chef Diaz
Chef Diaz
Chef Diaz
Chef Diaz
Chef Diaz
Chef Diaz
Chef Diaz
Chef Diaz

The Cannabis Cactus Magazine has more great interviews.

Written by: Arthur Diaz Instagram @Topnotc6

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