Ben Small Email & Phone Number
Culinary Director @ BAKKAVOR USA
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Ben Small Location
- Charlotte, NC, US
Ben Small Work
- 2022 -now Culinary Director @
- 2019 -2022 Executive Chef @ CUT by Wolfgang Puck at Four Seasons New York Downtown
- 2016 -2019 Executive Chef, CUT by Wolfgang Puck at The Mondrian Doha @ CUT by Wolfgang Puck at The Mondrian Doha
- 2014 -2016 Executive Chef, Cut by Wolfgang Puck at Four Seasons Bahrain Bay @ Wolfgang Puck/Four Seasons
- 2011 -2014 Executive Sous Chef @ The Source by Wolfgang Puck
- 2010 -2011 Sous Chef @ WP24 by Wolfgang Puck at The Ritz Carlton
- 2008 -2010 Sr. Chef de Partie @ Spago Beverly Hills
Ben Small Education
- California State Polytechnic University-Pomona
Bachelor of Science (BS), Hotel, Motel, and Restaurant Management (Hotel, Motel, and Restaurant Management)
2003-2007 - The Culinary Institute of America
- westlake
Ben Small Skills
- Food & Beverage
- Food
- Restaurants
- Menu Development
- Culinary Skills
- Catering
- Chef
- Culinary Management
- Cost Control
- Menu Costing
- Recipe Development
- Hospitality
- Hospitality Management
- Hospitality Service
- Banquet Operations
- Banquets
- Restaurant Management
- Business Development
- Fine Dining
- Hospitality Industry
- Microsoft Office
- Negotiation
- Customer Service
- Hotel Management
- Marketing
- Food and Beverage
- Project Planning
Ben Small Summary
- Ben Small, based in Charlotte, NC, US, is currently a Culinary Director at BAKKAVOR USA. Ben Small brings experience from previous roles at CUT by Wolfgang Puck at Four Seasons New York Downtown, CUT by Wolfgang Puck at The Mondrian Doha, Wolfgang Puck/Four Seasons and The Source by Wolfgang Puck. Ben Small holds a 2003 - 2007 Bachelor of Science (BS), Hotel, Motel, and Restaurant Management in Hotel, Motel, and Restaurant Management @ California State Polytechnic University-Pomona. With a robust skill set that includes Food & Beverage, Food, Restaurants, Menu Development, Culinary Skills and more. Ben Small has 3 emails and 3 mobile phone numbers on RocketReach.
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