Born and raised in western Montana, Ben Freemole graduated from Le Cordon Bleu in Portland, OR after studying creative writing at the University of Montana. Ben has been fortunate enough to work in the kitchens of wd-50 (NYC), Major Food Group (NYC), the Fat Duck (Bray) and Melisse (Santa Monica). During his time in the northeast he has fallen in love with the wealth of seafood from the coast, the abundance of produce and farmers in the Hudson Valley. He is excited to be part of the Graybarns experience.
How to see Ben in 2018!