Oscar Diaz Takes on Top Chef Carolinas

Another local chef is competing on Top Chef.

Local chef Oscar Diaz has had a banner year—adding not one, but two new concepts (TaTaco, Barbaro) to his already-stacked roster. Now, the two-time James Beard-nominated restaurateur is taking on another major feat: competing on Season 23 of Top Chef. 

Debuting March 9, the new season takes Diaz and a host of standout chefs from across the U.S. to Charlotte, with additional filming taking place in Greenville, SC.

With home-state turf on his side, the hometown favorite is poised to cook his way through a slate of high-pressure challenges—presenting his food to a rotating lineup of surprise guest judges. Think Southern Charm’s Madison LeCroy and Craig Conover, restaurateur and TV icon Emeril Lagasse, and comedian Fortune Feimster. Following fellow Durham chef Savannah Miller’s Season 21 third-place finish, the spotlight now turns to Diaz. We sat down with the Top Chef contender to dish on the pressure, the process and the payoff.

How this all got cooked up?

There were times before when casting directors or producers DM’ed me asking me to be on Top Chef or other reality shows, and I always avoided them. Honestly it seemed like a nightmare to me. 

They reached out again, and my publicist said I should do it. A few people in my circle said the same. And I was like, ‘What am I doing saying no to all these opportunities?’ These doors are being presented—it would be stupid not to at least try to walk through them. So I finally said yes. It wasn’t something I strived for… but I think it was meant to be. 

Any prep—or did you wing it?

In my mind the only thing I was doing leading up to it was trying to not think about it. Not even trying to be nonchalant—more like, if I think about it a lot, I know I could freak out. I also had a lot going on. But I did end up binge-watching an entire season a couple of days before I left.

What it felt like competing on home turf?

They told us to have a working passport, and I thought we were gonna go international. I was like, ‘Let’s get it, I could use a vacation!’ And then they said we were going to Charlotte. … But it is cool. I’m the home-court guy, I’m representing the area. 

Any regrets?

It’s a totally new experience… almost like culinary bootcamp or summer camp for chefs. Who would’ve thought getting into cooking would end up putting you on something that tons of people watch? It was nice to get out of my head and out of my shell—and meet new people.

What stuck with you most?

I’m just glad I did it. I’m really looking forward to seeing what this looks like after production when it comes out—and what comes of it as well. I’m a little horrified, but also super intrigued and excited. I’m sure years from now I’ll look back and be like, ‘Oh, my God—there’s documented footage of me doing some competition.’ Crazy to think about.

Anything cooking?

Adios! at RDU Airport is very close—looking like an end of March/beginning of April opening. After this year, I’m gonna break for a bit. 

*Responses have been lightly edited for length and clarity.