Wyndham Orange County

Meet the Silver Trumpet Chefs

Ben Diaz, Executive Chef

Born in Los Angeles, California, Executive 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.

Diaz is a graduate of France's prestigious Le Cordon Bleu. He is a coveted freelance chef and consultant who has been inducted into the Cambridge Who's Who of Culinary Professionals.

Chef Ben holds six certifications, including Master Certified Food Executive and Certified Executive Chef, and he has worked alongside the world's top chefs as a member of the Los Angeles Chefs de Cuisine Association. 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.

Diaz is an abet competitor, he loves to compete at a local and national level as well in some notable international appearances such as: the first international British Columbia Albacore Tuna Competition held in Vancouver, the Cocineros International held in Puerto Vallarta, and Food Fest in San Diego where he placed first in 5 out of 6 events. Chef Ben has also done overseas work, such as working with Celebrity Chef Tommy Tang in Thailand. He has competed against some of the world's top chefs. In 2006, the American Culinary Foundation recognized him in the Los Angeles chapter's Chef of the Year competition.

In 2008, Chef Ben began work on a culinary reference book to share his techniques and expertise with other chefs. From Cook to Professional Chef was released in late 2009.

Currently Chef Ben is working on several new projects; one being the introduction of his own line of spice blends, is currently on the culinary council board for Basil Magazine, and has his own column named The Secret Ingredient. Chef Ben also assists with Ecole de Cuisine and Environmental Chef Services.

Chef Ben has worked in some of the best restaurants in town, including Brookside Country Club and Stockdale Country Club, where the main focus was on fresh seasonal and locally grown produce. We are delighted that Chef Ben has joined our team here at the Silver Trumpet and can't wait to see what he has in store.

Jessica Fuentes, Culinary Team

A Southern California native, Jessica Fuentes attended UCLA, where she earned a bachelor's degree in history and Chicano studies. Though originally on a different career path, the culinary industry spoke to her. "I decided to make a career change, because I love food and cooking, and look forward to waking up every day to go to a job I love," she notes. After attending the Art Institute of California, Orange County, Fuentes joined the team at Silver Trumpet Restaurant and Bar as a line cook, where she assists in service for breakfast, lunch, and dinner. Outside the kitchen, she enjoys spending time with her family and visiting other restaurants throughout the Southland.

Matt Wajswol, Culinary Team

Although cooking was not initially what Matt Wajswol envisioned as a career, the Chicago native also knew he wanted to find a job for which he had a passion. "I jumped into the field searching for that," he says, "and I ended up loving it." After attending the Art Institute of California, Orange County, Wajswol joined the team at Silver Trumpet Restaurant and Bar, where he works as a line cook, assisting in prep and other activities for service throughout the day, building his experience and challenging his creativity in the kitchen. In his spare time, the Long Beach resident enjoys the beach, long boarding, and, of course, cooking.