Ben brings a lifelong passion for food and guest satisfaction to his role as Sous Chef at Felina Summit.

He began his culinary journey at a young age in a local pizzeria, quickly discovering his love for the kitchen and hospitality.

While studying culinary arts at Sussex County Technical School, he joined the team of Crystal Springs Resort, where he gained well-rounded experience across banquet, the resorts restaurant operations including Restaurant Latour, building a strong foundation in high-volume and luxury service environments.

Ben later rejoined Chef Anthony Bucco to be a part of the opening team at Felina Ridgewood. Here refined his craft with a focus on pasta, bread, and dough production, developing a deep appreciation for technique and tradition.

Now at Felina Summit, the brand’s flagship location, Chef Ben has expanded his expertise into pastry, where his creativity and precision continue to evolve.

His approach is rooted in consistency, quality, and creating memorable guest experiences through every dish.