Benjamin Wald, Chef de Cuisine
Ben grew up in a suburb of Buffalo, New York, where he fell in love with food while cooking with family. As he grew up he started working in restaurants with the desire to become the best.
On the pursuit of the goal, Ben worked in the food industry from a young age and then attended Johnson & Wales University in Providence, Rhode Island for more formal education, graduating with a Bachelors of Arts degree in Culinary Arts, as well as an associates in Culinary Arts.
As part of his time at Johnson & Wales, Ben spent time overseas studying at L'ecole Alain Ducasse in Paris, France. Ducasse is recognized as one of the world's best chefs, accumulating 21 combined Michelin Stars.
While in school he also worked at a few of the best restaurants in Rhode Island, including Cafe Nuovo and Basta, as well as an internship at The Inn at Little Washington. After graduation, he moved to the Washington DC area and continued his tenure at 3-Michelin starred, Forbes 5 Star, and AAA 5 diamond, The Inn at Little Washington under Executive Chef Patrick O'Connell.
Ben has now taken his talents to Reserve Scottsdale, AZ and continues to strive to make himself and his team excel, providing a memorable dining experience.