After graduating, he ventured to Canada - first working at Furusato Restaurant in Toronto and then at SushiBar in Montreal. Katsuhito began his culinary career in Japan, attending the prestigious Tsuji Gakuen Japan Cooking School in Osaka. I believe it is my responsibility to pass on my skills, knowledge and passion to the next generation.” “I have been cooking professionally for over 39 years and I haven’t stopped learning. When it’s his turn to order, he often sticks to classic dishes like Beef Wellington followed by his favorite dessert: Mille Feuille. In 2014, Chef Ben shifted his focus to teaching, through which he aims to help students reach their culinary goals.Ĭhef Ben especially enjoys cooking whole fish, like mackerel, Arctic char and trout. He apprenticed under Chef Paul Gayler at Lanesborough Hotel Hyde Park and - after a stint at another 5-star hotel in the Canary Islands - gained further experience working for Marco Pierre White Restaurant Group.Ĭhef Ben has learned from some of Europe’s best and brightest, including Chefs Jacques and Laurent Pourcel in Montpellier, Chef Alain Ducasse at the Dorchester Hotel in London and Chef Paul Bocuse in Lyon.Ĭhef Ben moved to Vancouver in 2009, where he held positions as Executive Sous Chef at the Sutton Place Hotel and as Head Chef at Caffé dé Medici, a DiRoNA award winner. “Passion, strong work ethic and an open mind will bring success.”īorn and raised in Richmond, England, Chef Ben got his start at culinary school.
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