Ben Philpott Chair

Chef Ben Philpott attributes his love of cooking to his father—who prepared family dinners with unique ingredients every night. The rules were simple: be at the table at 7pm and try a “no-thank-you helping” of each dish. As a result, Ben grew to love and respect all types of food—from aspic to zest.

In 1998, he started his career in the restaurant industry as a prep cook & dish washer at the Last Resort Grill in Athens, GA. After deciding to make a commitment to cooking, Ben took an entry level line cook position with the Ritz Carlton in Greensboro, Georgia. In 2002, he moved to New York City where he trained at the French Culinary Institute in Manhattan. After graduating, he landed a job as Executive Chef of Stir, a martini bar on Manhattan’s Upper East Side. The upscale, Southern-inspired fare was well received by the clientele and was recognized in Time Out New York.

After three years in NYC, Ben moved to Los Angeles. He spent almost two years working as the Junior Sous Chef at the upscale, high-volume Café Del Rey under acclaimed chef Frank Fronda – but he missed the South. In 2006. Ben moved to Charlotte and began working at Roosters Woodfire Kitchen – where he eventually became Executive Sous Chef.

It was at Roosters where Ben began to honor his roots by utilizing Charlotte’s incredible local farms. In May 2011, Ben took over as the Executive Chef of Café Monte where he utilized his classical French culinary training while continuing to support local farms like Small City Farms, Newtown Farms, Fisher Farms, and Simpson’s Produce. In June 2012, Ben left Café Monte to be a stay at home dad with his newborn daughter but a year later was called back to be Executive Chef at Block and Grinder.