Originally from Lafayette, Louisiana, Chef Ben grew up immersed in the cuisine of South Louisiana. He began hunting and fishing in the Atchafalaya Basin at an early age, and has had a lifelong passion for the wealth of local ingredients Louisiana has to offer.
Formally trained at Chef John Folse Culinary Institute in Thibodeaux, Louisiana, Chef Ben refined his cooking technique at the two-Michelin star restaurant Coutanceau in France. He then returned to the U.S. and to his Louisiana roots and joined the culinary team at Dickie Brennan’s Steakhouse. He’s been with the Dickie Brennan restaurant family for ten years, and, most recently, was the Chef de Cuisine at Palace Café from 2007-2012.
Chef Ben’s culinary style focuses on updating classic Louisiana dishes with modern twists. His approach has earned him a place amongst New Orleans City Business’ Culinary Connoisseurs as well as top honors at multiple New Orleans Wine & Food Experience Grand Tastings.
As the Chef de Cuisine at Tableau, Chef Ben continues to showcase his straightforward, yet innovative approach to our state’s local cuisine and native ingredients.