ICC grad and world inhabitant Ben was born and raised in Hong Kong, having also resided in remote New Caledonia in French Polynesia and Newcastle in the northern United Kingdom, decided to leave the motion picture sector after a decade to follow his culinary passion. After years of working the line at restaurants in the city while tinkering with his own recipes, Ben was driven to create food that reflects his influences and inspiration by melding aspects of French technique with Cantonese flavors.
How to see Ben in 2018!
In 2014 Ben’s hard work came to fruition as the founding chef at 2 Duck Goose, where his cuisine received numerous accolades including:
- Village Voice Best Restaurant: Gowanus, Brooklyn 2014
- Zagat Top Newcomer 2015
- New York Daily News 3 Stars
- New York Magazine: Critic’s Pick
- L Magazine: Top 10 Best New Brooklyn Restaurants 2014
- Brooklyn Magazine 3rd Annual Brooklyn Foodie Awards, Best Chef: Male, Nominee.
Ben’s passion for the culinary arts stems from finding inspiration in a memory, by capturing a certain nostalgia and transforming that feeling into a new moment. It is these moments that have shaped his cooking style. From making “cakes” out of Play-doh, learning how to hand form wontons from his grandmother, being a picky eater as a child and responding with “something delicious” when asked what he wanted to eat for dinner to shopping at the wet markets of Hong Kong with his mother before farm to table local, sustainable food became a movement. Mr. Koo’s Kitchen, is the perfect reflection of this nostalgia, the memories evoked from it and the inspiration it creates which is colorful, limitless can be found in anything and everything. Chef Ben is driven to create new memories through his Cantonese food reimagined.