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Executive Chef
Ben Simpkins
WCMC · CEC · CCA · AAC
Craft. Technique. Flavor.
Executive Chef with over 25 years crafting exceptional dining experiences across acclaimed kitchens.
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About
A life built around the table
Ben Simpkins brings a relentless pursuit of excellence to every plate. Trained in classical American Cusine and shaped by years Hotel and Country Club kitchens, his cooking is rooted in respect for ingredients and a deep understanding of flavor.
From intimate tasting menus to large-scale culinary operations, Ben leads with precision, creativity, and an unwavering commitment to the craft.
“You can be the best Chef but if you don’t have a team of individuals that are ready to go to battle with you then you have nothing.” Chef Ben
— 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
01
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.
02
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.
03
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.
James Beard House — 2nd Visit with Friends
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."
Portfolio
Signature Work
A selection of dishes that define the craft
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desserts
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mains
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artisan
Experience
Career Highlights
2026–Present
Interim Chef— Beechmont Country Club , Cleveland Ohio
Help open restaurant and banquet operations after a full clubhouse renovation
2021-2026
Consultant/Private Chef— GFI Oceanfront Properties, Myrtle Beach, SC
Helped with 1100 seat resturant on logistic quality of food, purchasing and SOP. I did private events up to a wedding for 400. I did kitchen diagrams and worked on opening a new banquet facility.
2021–2021
Interim Executive Chef— Aurora Country Club, Aurora Illioins
Worked with Kitchen team to be consistent and work on SOP until new chef was hired
2020–2021
Executive Chef— The Dunes Golf and Beach Club
Started with Team organization and menu development with plating procedures and cooking procedures
2018–2020
Banquet Chef— The Everglades Country Club, Palm Beach, FL
Managed Banquet department at one of the most exclusive clubs in the country — ranked 73rd Platinum Club. Developed custom menus featuring prestigious ingredients sourced worldwide for a membership of over 1,000 that does not accept new members. Oversaw $8.5M in F&B revenue across the October–May season.
2017–2018
Executive Sous Chef— Baltimore Country Club, Baltimore, MD
Supported operations at a 46th-ranked Platinum Club with two clubhouses, over 1,800 members, and $6M in annual F&B revenue.
2016–2017
Executive Sous Chef— Army Navy Country Club, Arlington, VA
Helped lead culinary operations at a 76th-ranked Platinum Club featuring a 100,000 sq ft clubhouse with 5 kitchens, 6 restaurants, and 70+ culinarians. Averaged 500+ à la carte covers daily, reaching 1,000 in summer. Developed menus for all outlets including weekly prix-fixe and specialty banquet functions.
2010–2016
Executive Chef— Richardson Farms, Baltimore, MD
Launched and grew the culinary operation of a 17,000 sq ft farm market from the ground up — scaling to 53 cooks and $5M in food revenue within 6 years, contributing to $11M in total store sales. Built a catering department providing off-site services for weddings and special events. Recognized as the only Certified Executive Chef actively running a kitchen on a 400-acre farm in the United States.
2007–2010
Chef Instructor— Baltimore International College, Baltimore, MD
Taught savory courses — Introduction to Culinary Arts, Culinary Skills, International and Classical Cuisine, À la Carte, and Garde Manger — under Olympic Culinary Chef Tony Talucci. Delivered live cooking demonstrations for Fox 45 and ABC2 News. Developed full curriculum including recipes, demos, practicals, and projects. Served as Executive Chef in the à la carte kitchen for 8 months, providing lunch and catering services.
2004–2007
Executive Chef— Sheraton Baltimore North, Towson, MD
Transformed restaurant and banquet menus to drive revenue growth, lifting guest satisfaction scores from the low sixes into the eights. Managed a culinary staff of 18 producing $3.5M annually in F&B. Oversaw food cost, labor cost, LRA audits, and health inspections in full compliance with corporate standards.
2003–2004
Executive Chef— Holiday Inn SunSpree Resort, Virginia Beach, VA
Achieved the highest guest satisfaction scores in the food department while maintaining all HACCP logs. Oversaw banquet operations for a ballroom seating up to 325 guests and the Beach Scenes restaurant (88 seats). Managed a seasonal culinary department generating up to $1M in annual F&B revenue.
Education: Johnson & Wales University · AAS Culinary Arts · Norfolk, VA · 1999
Expertise
Core Skills
Technique
- Classical Cooking techniques
- Modern plating & composition
- Fermentation & preservation
- Sous Vide on a high volume environment
- Live-fire & wood-roasting
Leadership
- Brigade management (up to 70)
- Menu development & costing
- Supplier & farm partnerships
- Staff training & mentorship
- HACCP & food safety compliance
Recognition
- 2× James Beard Chef
- National ACF Presidents Award
- Induction 2019 into American Academy of Chefs
- 2018 Northeast Regional Chef of the Year for ACF
- Awarded National Volunteered of the Year for National Kidney Foundation
Behind the scenes
Contact
Get in Touch
Open to executive chef roles, consulting engagements, and creative collaborations. Reach out and I'll respond within 48 hours.
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