Ben's career as a chef spans 13 years, during which he gained valuable experience in a variety of different workplaces.
Initially, he trained under the celebrity Raymond Blanc at le Manoir aux Quat'saisons and Marco Pierre-White, learning how to prepare top quality, Michelin-star dishes. However, being young and wild at heart, he then threw caution to the wind and travelled extensively throughout Europe and Australia - with a stint working on luxury yachts based in Monaco, then another touring with Cirque du Soleil, and yet another with one of the most exclusive ski chalets in the world at The Three Valley's resort St Martin de Belleville of France.
According to Ben his inspiration comes from his childhood memories, gathering, holidays, culture, travels, chef Francis Malmann & Tom Bray of country fire kitchen making his business a visual, fun and exciting experience. Foods from the open-fire restaurants in Argentina and his newly-acquired skills from Tom Bray of the Country fire kitchen.
"For me, cooking is a voyage of discovery," he says. "I never stop learning, and I get tremendous satisfaction from sharing what I've learned."