Chef Ben, raised in Northern Michigan, started cooking professionally at the age of 14 in a mom&pop Italian restaurant. He discovered early that he had a talent for it, and a thirst for more. Classically trained at the New England Culinary Institute, Chef Ben lived & worked in Vermont, Texas, and Michigan, settling in Chicago with his wife and eventually 2 kids. He currently splits his time between cooking professionally, cooking for his family, tending chickens and vegetable garden, and exploring the Chicago food scene. Get in contact with Chef Ben at chefben@elitepersonalchefs.com or call 312-813-6110. I look forward to cooking with you!
All prices are an estimation and vary based on guest count, event location, and menu. You will get a better estimate during the booking process.
Originally from Traverse City, Michigan.
T My favorite restaurant changes all the time, but I love the simplicity and honesty of a really good diner.
Steak. I am a salt-and-pepper ribeye guy, through and through
I currently just want to have simple, bold, clean flavors which speak for themselves.
As the oldest of 4 kids, I always helped my mom in the kitchen, and I saw how food instantly transformed a bunch of people into a *group* of people. I love that.
I keep chickens and maintain a vegetable garden, and have a deep love for Star Wars and coffee.
The creative freedom and the collaborative work between myself and the clients is a huge draw for me. In this structure, everyone gets exactly what they want in a way that is usually unattainable in other facets of the hospitality industry.
The best thing about hospitality is having 'regulars'. People you see on a weekly basis, whose tastes you know, with whom you develop a relationship. Private cheffing allows you to have that relationship with everyone. It's amazing.
