Chef Ben Snellenberger

I've been a professional chef for 15 years and received my training from the Culinary Institute of America in New York. Early in my career while in New York, I bounced around different kitchens that ranged from Michelin rated to small gastro pubs. Gathering experience and getting the chance to see all kinds of different food. From there I moved to Montana for two and a half years working in healthcare facilities trying to elevate existing culinary programs and teams. Afterwards, I moved to Houston (my hometown) and worked under some amazing chefs like Ryan Pera with Agricole Hospitality and Chris Shepard (James Beard award winner) at Underbelly Hospitality. I also had a small stint as an executive cef at an elevated Tex-Mex restaurant until covid shut down the industry. Then I moved to Fairhope, AL with the family for a chef opportunity at the Hope Farm.