Chef Ben M

Born and raised in Northborough, Massachusetts, Ben has always had a love for good food and the way it brings people together.

For him, cooking is about more than what’s on the plate; it’s about creating moments people remember. There’s something universally human about watching someone’s eyes widen, their jaw drop, or even do a little happy dance when their food arrives. He lives for that reaction, whether it’s in a restaurant or around the family table. One of his favorite examples is cooking filet mignon for three generations of friends and family on Christmas, contributing something special to a holiday built around sharing time, traditions, and a great meal. The compliments certainly don’t hurt, either.

His love for food is rooted in the familiar. A perfectly salted steak with indulgent mashed potatoes, golden-brown chicken Parmesan with homemade red sauce, or fresh seafood prepared simply enough to let the ingredients shine are the kinds of dishes that make his heart sing. Some of his strongest culinary memories, however, come from much closer to home. Growing up, he watched his father and paternal grandmother make Italian red sauce time and time again. Years later, while studying abroad in Florence, Italy, he found himself living down the road from a tiny, old-school produce stand run by a kind older gentleman named Maurizio. Armed with fresh Italian ingredients, he called his dad for the family red sauce recipe and made his first batch entirely on his own. To this day, every time he makes that sauce, he feels connected to his father and his late grandmother—a reminder that some of the most meaningful recipes are the ones that carry a little piece of home.

His path to the professional kitchen was anything but conventional. After graduating from Clemson University (go Tigers!) in 2020, he found himself navigating a job market turned upside down by the pandemic. Rather than follow a predetermined path, he took the opportunity to reevaluate what he wanted out of life. Cooking had been a passion since childhood, restaurants were still operating, and a career in food offered the chance to turn something he loved into something lasting. He took a job on the line at a beloved local pizza brewpub in Austin, Texas, starting with no formal culinary training or experience. He’ll be the first to admit he wasn’t exactly a natural at the beginning, but a genuine love for the craft and a determination to improve quickly changed that. Within four years, he had worked his way into a Forbes Five-Star kitchen at 28Atlantic at Wequassett Resort and Golf Club in Harwich, Massachusetts. By his fifth year, he had earned a promotion to Junior Sous Chef.

For him, the magic of a kitchen goes beyond the food itself. It’s the sense of community: the rhythm of a kitchen brigade working through a busy service, the camaraderie of coworkers polishing and winding down at the end of a shift, and, most importantly, the connection between a cook and the people enjoying the finished dish. Whether he’s cooking for restaurant guests or hosting friends and family at home, he loves creating experiences that bring people together.

When he’s not in the kitchen, you’ll likely find him cheering on Boston sports teams, catching a game at Fenway Park, or spending a summer day at his favorite place on Earth: Cold Storage Beach in East Dennis on Cape Cod. In the winter, he’s happiest hosting a game night or movie night with friends. He’s also a self-proclaimed huge dog guy, even if he hasn’t welcomed a four-legged companion of his own just yet. And if you hand him a microphone at karaoke, be prepared—he might just surprise you with a voice that can bring the house down.

Looking ahead, he’d love to return to Italy and explore Sicily, discovering another side of a country that has already left a lasting impression on him. Whether he’s perfecting a familiar favorite, carrying on a family recipe, or cooking something special for the people around him, his philosophy remains simple: bring people together, make something delicious, and don’t sweat the small stuff.

After all, if he had a catchphrase, it would be two words that sum up his approach to life in and out of the kitchen: “No worries.”