Chef Benjamin

Hometown

Glenview, Illinois

Chef Bio

I’ve been cooking since I was eight years old, starting in my childhood friend’s family’s Italian restaurants. After graduating high school, I studied baking and pastry at Kendall College before attending Le Cordon Bleu to study Culinary Arts in Chicago while working for chefs Gale Gand and Rick Tramonto. I’ve opened four restaurant concepts of my own and over 30 concepts consulting for various other chefs and restaurateurs. I’ve been honored to work with and for great chefs such as Charlie Trotter, Grant Achatz and Graham Elliot. I’ve catered private parties and weddings in the North Shore of Chicago for over fifteen years. I’m dedicated to my craft of cooking, and can’t imagine doing anything else. My heart lies in the Mediterranean.

How long have you been working with Big City Chefs?

Since 2018

If I were a spice, I would be…

I love nutmeg. Its such a wonderful spice and adds depth and amazing aromas to all types of cuisines. Lemon is also something I can’t live without- however its obviously not a spice. 🙂

My favorite local purveyors, artisans, and farmers:

Anything produced with love and respect for the planet and the ingredients/ animals harvested.

What I love about cooking and hospitality…

Nothing gives me pleasure more than to cook, and have others eat my food. Eating with family and friends is a beautiful time, and I love being able to be a part of that for so many people.

What are your top three go-to pantry items?

Lemon, parsley, and nutmeg