Ben set out on his career as a Chef in Sydney at the young age of 16. Youthful and eager, he hastily became engulfed with a tremendous passion for the world of food. Shortly after qualifying he left to go and explore the culinary scene in Europe.
Ben Spent two years between London and Brighton working in the Michelin starred ‘Sketch’ and Brighton’s ‘Graze’ before moving to Lyon, France to work in the famed Auberge De Fond Rose.
5 years on, Ben returned to Australia to work at the Manly Pavilion (Winning, ‘Best New Restaurant’ that year) Ben then moved to Melbourne where he took the role of Sous Chef at ‘Longrain’, one of Australia’s premium Thai restaurants. These days Ben can be found helping out at Easy Tiger in Collingwood or keeping busy with any one of his many culinary ventures.
Ben teaches Thai cooking master classes at the South Melbourne markets, is the founder of ‘The Melbourne Cheese Burger Club’ Pop-up, and has now joined the Melbourne personal chef circuit with ‘At Your Table’
Each year Ben travels to South East Asia to embark on new cooking methods; finding inspiration to mount his already vast knowledge of Fine French and South East Asian cuisine.Book Chef