From Welsh Kitchens to Your Home:
22 Years of Culinary Passion
This unconventional path, learning every restaurant position from the ground up while pursuing music, provided a thorough understanding of the industry that no formal culinary school could match. A transformative stage at the two Michelin star Le Champignon Sauvage with Chef David Everett Matthias further refined techniques and deepened his commitment to culinary excellence. He then headed to the countryside of Southwest France to work as sous chef at the classic Le Table des Trois Chevaliers restaurant in Lauzerte, before returning home to Wales to help open the one Michelin star Beach House restaurant in Oxwich. This was followed by several years as Executive Chef of The Wildflower Cafe on the Gower Peninsula.
A Global Palate, Personal Approach
Specializing in modern European cuisine with global influences gathered from travels through Hong Kong, Vietnam, France, the Philippines, and Central America, Chef Ben creates dishes that tell stories of diverse cultures and flavors. Clients consistently rave about his signature offerings: perfectly braised short ribs, gourmet burgers with double-fried French fries, and an unforgettable chocolate raspberry tart.
But what truly sets this service apart is the deeply personal approach. Each client is treated as an individual—their preferences, palate, lifestyle needs, and culinary curiosity all inform custom-tailored experiences. Whether accommodating complex dietary restrictions or simply understanding that one person's perfect meal differs entirely from another's, every detail is considered.
The Philosophy: Perfect is Personal
"What makes a meal great is individual to each person. Understanding and creating that wonderful food experience takes curiosity, patience, and connection."
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This philosophy drives every in-home fine dining experience, typically crafted for life's special occasions. The goal isn't just to cook, it's to create moments of connection and celebration that reflect each client's unique story.
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When not creating culinary experiences, you might find Chef Ben tending to a hydroponic indoor herb garden, walking his rescue dog Emmylou, crafting furniture in the woodworking shop, or recording music as a continuing hobby. As a Welsh transplant who has spent 10 years in the US, the last 8 in Chicago, his life experiences include everything from working on a Goat farm in Utah and a Pig farm in Austin, to playing multiple instruments (piano, guitar, saxophone) in various bands.
Upon settling in Chicago he worked for several years as a culinary teacher at The Chopping Block, sharing his expertise and passion with hundreds of students. Chicago's robust culinary scene immediately captivated and inspired him, continuing to delight and influence his approach to food every day.
What began as dishwashing shifts to pay for university has evolved into a 22-year culinary journey spanning continents and cultures. With degrees in music technology and a background that includes running recording studios and touring with bands across the UK, Chef Ben discovered that the creative possibilities of food ultimately captured his heart more than any melody.