Behind the Apron: Q&A With Head Chef Ben
Owing to the popularity of our fascinating Q&A session with Chef Patron Andrew Pern, we’ve once again been inspired to sit down with another key member of our kitchen team: Head Chef Ben!
Promoted to Head Chef at The Star Inn The City towards the close of 2023, Ben has kindly taken a moment away from the busy kitchen to takes us on a journey beyond the apron, delving into the intricacies that shape his unique approach to gastronomy.
With the same fervour that fuels the kitchen, below our passionate Head Chef offers an intriguing glimpse into his background and sources of culinary inspiration. In the Q&A Ben also shines a light on some of the driving forces behind the delectable dishes that grace our menus.
A big thank you to Ben for your time, and we certainly approve of your desert island meal choice!
When did you decide to become a chef?
I’ve always enjoyed cooking but never really thought about pursuing it as a career until I was given an opportunity to become a chef at 21. Ever since then it’s been something I’ve never wanted to stop doing.
What’s your culinary education background?
I never trained at college or school to become a chef, I learnt from experience by working in different kitchens.
What made you want to work at The Star Inn The City?
I relocated from New Zealand to York, and I loved the location of the Star. I wanted to work in a big team, and I love being in a fast-paced kitchen. Of course, the opportunity to work with Andrew Pern was also a big pull and he is somebody that certainly gives me inspiration.
Which chefs do you most admire and why?
Massimo Bottura has to be up there for me, bringing Italian cuisine into fine dining. I love that he recreates heritage Italian dishes into something modern and futuristic. Also, what he does for trying to stop food wastage. Being Italian as well helps.
Tom Kerridge, I have followed him since he entered Great British Menu. I love that he brings pub food into the gastronomic world. Retaining 2 Michelin Stars at ‘Hand & Flowers’ is amazing and It’s somewhere I really want to eat.
How do you handle the pressure and challenges of a busy kitchen environment?
I always try and be ahead and ready for any situation. I enjoy the pressure and the rush we get from the kitchen environment.
What’s your favourite local ingredients and why?
Moving up to Yorkshire I’ve found the game season enjoyable (although not so much the plucking!). Pheasants and partridge have been a big success for us this year.
If you went to the bar and ordered a drink, what would you order?
Pint first then an espresso martini!
What is your favourite thing to do when you’re not working?
I love to go running and I find it helps clear your mind.
Finally, what’s your desert island meal?
Pizza and spiced apple crumble and vanilla ice cream!