From the chef

I am lucky in the respect that cooking comes second nature to me. I treat my profession as a craft and I am constantly striving to expand my knowledge of food and flavors. My extensive travels have greatly influenced my palate and are reflected in the food. Traditionally trained, I love creating new dishes and have developed my own style. I have a passion for menu development and rely on my palate and sense of smell to blend unique and delicious flavors.

Before going it alone here in San Francisco, Chef Ben spent a tour as a Sous Chef at Thirsty Bear Brewing Company. Always a fan of Spanish tapas, the joy of small plate cuisine is a strong focus of his present cooking style.

Chasing the sun is what brought Ben back to California. Getting involved in his third restaurant opening, the fantastic, small plate cuisine of the Native Lounge earned "Best New Restaurant" by the San Luis Obsipo New Times weekly.

For the prior two summers you could find Ben as the general manager and executive chef of the Tiekel River Lodge in Alaska. Hidden in the Chugach mountains 60 miles outside of Valdez, adventure seekers and weary road travelers were pleasantly surprised by the great food found at the humble restaurant.

The Pre History

After graduating from Le Cordon Bleu, Ben conducted his internship at Hotel Sofitel where he spent the majority of his time as sauté. In his first year as a sous chef, the France 44 Deli and Market was voted "Best Prepared Food" by Minneapolis Saint Paul Magazine. In his last year in Minnesota, Chef Smith and his creations were featured in an article in MARQ Luxury magazine. Working together with Geri Wolf of the Style Laboratory, Ben cooked for many of the Minneapolis elite.