About
The Chef
A life shaped by kitchens, markets, and the relentless pursuit of a perfect flavor
"The best meals I've ever eaten were cooked by people who cared deeply — not just about the food, but about the person eating it."
— Ben Simpkins
How it started
In Love with Food
Ben Simpkins grew up in a household where food was the language of love. He started as a dishwasher where his mother was a server. He slowly realize cooking was a passion and enrolled in 1997 at Johnson and Wales University. at 19 he graduated and started his first line cook position at $8.50 an hour
He realize that in order to reach his goals he would work off the clock stay late and finally in 2001 work his way up to a salary position at 21 years of age at the Westin Hotel in Cincinnati were he take the position of exec sous chef. Three months later he would be the Acting Chef and would be responsible for overseeing the cooking for MLB and NFL Teams and celeberties
Many years later Chef Ben has accomplished many accolades and is married to his wife Karen of 23 years two amazing kids Tyler 19 and Madysn 16. When he isn't cooking up a members favorite meal you can find him drawing his favorite marvel Character
Approach
Philosophy
Ingredient first
Every dish begins with the best possible ingredient. No technique, however brilliant, can rescue a mediocre product. Ben works directly with farmers, fishermen, and foragers to source ingredients at their absolute peak.
Technique as a tool
Classical training is the grammar of cooking — it gives you the vocabulary to say what you mean. But technique is a means, not an end. The goal is always flavor, texture, and the experience of the person eating.
Restraint over excess
The hardest thing in cooking is knowing what to leave off the plate. Ben's menus are defined by clarity — each element earns its place, and nothing is there for decoration alone.
Recognition
As seen in
The Food Network
"check out The Professor of bacon, Guy Fieri"
The White House
"Yes Chef Simpkins and Chef Hoffman where guest Chefs at the White House Oct 29 2024"
House of Cards
"Chef Simpkins styled food for some episodes of season 5"
Chef Tim Recher WCMC CEC AAC — 2021–2024 USA Culinary Olympic Team Member
"During his tenure as Executive Sous Chef on my culinary brigade at The Army Navy Country Club in Arlington, Virginia, Chef Simpkins excelled in every aspect of the position. His passion for all things culinary, commitment to excellence, and leadership were evident every day. His ability to make sound decisions, maintain a true member-first attitude, and conduct himself with professionalism made him a tremendous asset to our operation."
Opportunities
Let's work together
Open to executive chef roles, consulting engagements, and creative collaborations. References available on request.