Chef Ben Hoser

Hi — I'm Chef Ben, and I've spent my career in some of the most demanding kitchens you can imagine. I trained under Peter Kuruvita at Flying Fish in Sydney, working my way from apprentice to Chef de Partie in a Michelin-caliber kitchen where precision wasn't optional. I then brought those skills to New York, spending three years at DBGB, where I eventually became Sous Chef Tournant, managing teams of 15-20 cooks and ensuring every plate met the highest standards.

What excites me most about working as a personal chef is bringing that same level of care, technique, and attention to detail into a more intimate setting. When I cook for my wife at home, as when we entertain friends and family, I pour the same passion into those meals as I did during the busiest restaurant services and as I will into your menu. I have a particular passion for incorporating South and South-East Asian influences into refined cooking, creating dishes that honor tradition while pushing boundaries. In your home I am focused entirely on you — customizing menus to your tastes, adapting to dietary needs, and creating an experience that feels personal rather than performative. Restaurant-quality food, without the restaurant.

My time spent as a teacher and school leader taught me how to communicate complex ideas clearly, adapt on the fly, and communicate with empathy, skills that make me not just a better chef but a better collaborator in your kitchen and guest in your home. I'm also a parent, which means I understand the chaos of getting dinner on the table and the magic of a meal that brings people together.

When you hire me, you're getting someone who cares deeply about the craft, respects your home, and will work tirelessly to make your event something you and your guests will talk about for years.