Enthusiasm for travel and a snowboarding obsession combine with an environmental conscience to influence his creative kiwi cooking style.
Born and raised in New Zealand, Benjamin started his culinary career age 14 washing dishes at local restaurant to learn more about cooking the seafood he loved to catch. After studying economics he retuned to his kitchen skills and work for Andrew Spiegel in Wanaka. Next he left for stints working in France and Spain which led to work on private yachts, that have taken him throughout the Mediterranean, South East Asia, the Caribbean and East Coast America.
