OUR CHEF

Chef Ben started his culinary journey as a Hibachi Chef in his hometown Green Bay, WI. He went on to study at the Culinary Institute of America in Hyde Park, New York in 2013. After school and some time in New York kitchens he returned to Green Bay as the Executive Chef for The Creamery and designed and opened their second location downtown. Afterwards he spent time consulting for local restaurants & breweries before moving on to travel. With stints at kitchens in Milwaukee and along the West Coast, highlighted by a year at Bib Gourmand Ramen Gaijin in Sonoma County.

Landing in LA in 2018, he spent time at Bestia & SQIRL before joining Goodboybob in late 2019 to develop their food program and unexpectedly navigate the pandemic. In 2021 he went on to work for woodfire pizza Roberta’s for two years as an Executive Sous and went on to open their Studio City location before most recently joining Petit Trois Le Valley as their CDC last year.

He has since decided to focus on his own catering, pop-ups & consulting business featuring seasonal menus inspired by his array of culinary experience. With a focus on contemporary dining experiences and a no-waste approach to ingredients, there is lots to look forward to in 2024 and beyond.