Chef Ben Robinson believes in challenging the status quo. He believes that food is one of the most fascinating subjects on earth. Food is art, chemistry, and taste. He challenges the status quo by creating dishes that tell stories, that might have been born in the Spice Markets of Istanbul, at a road side cafe in Umbria, or in a sleepy seaport restaurant on the edge of a harbor in the South of France.
Benjamin has spent the past ten years learning to produce exceptional food. After traveling around the world, Chef Ben has explored modern culture, and modern cuisine, and he explores how to infuse old world charm into new, exciting dishes. He has worked under Italian masters in Florence, and gained an apprenticeship at the 3-Michelin Star restaurant, The Fat Duck, where he was taught how to match flavors under Heston Blumenthal.
Chef Ben performs under exceptional pressure, and creates dishes by matching a smorgasbord of cultures, ideas, and flavors, which he believes sets his food apart. After seven years being the head chef on some of the most glamorous yachts on the high seas, including the largest sailing yacht in the world, the 300-ft Athena, he is stationed permanently in South Florida, one of the world capitals for gastronomy. He is taking his many years of experience into the homes of Floridians, cooking private dinners, parties and any other social engagements. His dream, one day, is to have his own Michelin-star restaurant.
To contact Chef Ben, send a quick inquiry below.