Ben Bebenroth

Chef Ben Bebenroth graduated in the top 10 of his class at Johnson & Wales in Charleston, SC, and won the university’s National “Taste Down Under” cooking contest before graduating with honors in 2004. His prize was a 5-week trip to Australia with a French Master Chef, exploring the country’s culinary scene. By 2006, Ben was back in Ohio, launching Spice Catering Co. with a mission to source top-notch local ingredients and upend the standard of catering cuisine. Fast forward to 2012, he opened the trend setting Spice Kitchen + Bar, winning “Best New Restaurant in 2013” and dominating the creative space of farm-to-table cuisine. Then came Spice Acres in 2014, a 13-acre farm in the Cuyahoga Valley National Park supplying his restaurant and catering company with unique and hours picked produce to drive his ultra seasonal menus. In 2016, Ben founded Spice Field Kitchen (501c3), a non-profit. There he began teaching students about DIY Agriculture, Culinary Skills and Nutrition in a STEM based curriculum. With 20 years of supporting local producers under his belt, Ben’s masterful approach to blending locally seasonal bounty with dynamic flavors and presentations make him the most sought-after authority of Northeast Ohio’s food scene. Making the most out of the 2020 Covid pandemic, Ben fearlessly shuttered his award-winning restaurant Spice Kitchen + Bar to innovate and dominate once again creating Boom’s Pizza. Boom’s Pizza dropped another “Best New Restaurant 2023” onto the trophy shelf as well as clinching “Best Pizza in Cleveland.” No small feat for Cleveland being such a pizza town. Today Ben can be found on the front lines of his portfolio of food service companies leveraging his Marine Corps veteran leadership skills to continually push the team to “Be the change they want to see in the world.” This culture of accountability and radical candor make for the best work environment and customer service experience in the hospitality industry of the region.