“Passion, strong work ethic and an open mind will bring success.”
Born and raised in Richmond, England, Chef Ben got his start at culinary school. He apprenticed under Chef Paul Gayler at Lanesborough Hotel Hyde Park and — after a stint at another 5-star hotel in the Canary Islands — gained further experience working for Marco Pierre White Restaurant Group.
Chef Ben has learned from some of Europe’s best and brightest, including Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.
Chef Ben moved to Vancouver in 2009, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. In 2014, Chef Ben shifted his focus to teaching, through which he aims to help students reach their culinary goals.
Chef Ben especially enjoys cooking whole fish, like mackerel, Arctic char and trout. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille.