Chef Ben Weisberger likens his role in the kitchen to that of a coach training his team to experience new and exciting techniques that utilize top quality ingredients, ensuring that everyone is engaged in their work.
Chef Ben graduated with a Bachelor of Arts from the University of Vermont and began his working career in a marketing firm. After a few years, he decided to follow his passion for delicious food. In 2011, upon graduation from The Culinary Institute of America, armed with a strong foundation in classic French and Italian technique, Ben arrived at No. 9 Park, initially working under Chef Patrick Campbell (now chef/co-owner of Café Art Science). It was in this environment that he realized that nothing else got him this excited to go to work.
By 2014, Chef Ben had progressed all the way through the ranks at No. 9 Park to the top position in the kitchen, as Chef de Cuisine.
Along with a deep love of food, Chef Ben possesses a strong interest in wine, particularly those from the North-West of Italy. He notes the intense perfume, bright acidity, and big tannins of a Nebbiolo as a true favorite.