Originating from Essex UK, Ben’s career kicked off at the young age of 15 years, working at Baumann’s Brasserie and training under award winning Chef Mark Baumann. He soon discovered an immense passion for the industry and has since worked at perfecting his talent throughout the UK and Australia.
Ben’s dedication to cooking is preserved by the overwhelming sense of happiness and accomplishment he feels seeing the look on someone’s face when he’s created something amazing and they’re blown away by it. His favourite times in life are when family and friends are sitting around a table enjoying a meal he’s prepared, and this satisfaction flows into his work life.
A lover of any style of food, Ben can honestly say he doesn’t have a preferred style. He does, however, enjoy mastering the art of creating food from scratch, like fresh pasta or a decadent dessert. A strong critic of everything he creates, Ben likes to get a meal as close to perfection as possible.
To understand and appreciate all aspects of the food industry, Ben has always strived to push himself and grow, therefore pursuing experience in a butchery and fishmongers. His career has seen him work alongside renowned Chefs in a variety of interesting restaurant settings, including M on the Point, Fennes Estate and The Whistling Kite, to name a few.
His love for food is a lifetime commitment and one he feels honored to pursue and showcase every day.