Chef Ben Simpkins: A graduate of Johnson and Wales University with an Associate degree in Applied Science in Culinary Arts and Certified through WACS as a World Certified Chef. Also a member of the American Culinary Federation as Certified Executive Chef and Certified Culinary Administrator. Recently becoming a Member of Chaine des Rotisseurs of Baltimore as a Chef Rotisseur. The Chaîne des Rôtisseurs is an inclusive, international society celebrating the pleasures of the table, promoting the culinary arts, oenology, and hospitality
He grew up working at an early age as a dishwasher at a local restaurant. Each day as he washed the dishes, Chef Simpkins always watched the chefs converse about that day’s specials and contemplating what new creation they would serve. So he enrolled in Johnson and Wales University and graduated at the top of his class in 1999.
After graduation, Chef Simpkins worked at the Tournament Players Club of Virginia Beach as the line supervisor. A couple of years later, Chef Simpkins became the Banquet Chef for the Sheraton Norfolk Waterside with over 40,000 square foot of meeting space where he cooked for a seated dinners for up to 1,200. In 2002, Chef Simpkins transferred to the Westin Hotel located in Cincinnati, Ohio, where he worked as the Executive Sous Chef. Simpkins was later promoted to Acting Chef of the Westin Hotel. While at the Westin, he was in charge of two restaurants and over 30,000 square foot of banquet space.
Chef decided to move back to Virginia Beach in 2003 and served as the Executive Chef for the Holiday Inn Sunspree Resort. In 2004, Simpkins found a more permanent home at Towson’s (MD) Sheraton Baltimore North Hotel where he was the Executive Chef for almost three years.
Next he moved to Baltimore International College as a Chef Instructor for over 3 years teaching savory classes as well as competing in ACF sanction competitions wining numerous medals
Simpkins has garnered various awards throughout his career. He has won 1st place, People’s Choice, and Best Wine Pairing for the 2006 Mid Atlantic Taste of Elegance. Chef Simpkins was also honored on the front cover of Mid Atlantic Restaurant Digest in May 2005 for participating in the Hope for Morrope Foundation, which helps build schools for children in Morrope, Peru.He now calls Richardson Farms his home in promoting local ingredients and natural flavors!