Baume & Brix
Growing up in Beaufort, South Carolina, Chef Ben Roche always had an interest in science and enjoyed doing what “most” boys did early in life – making things explode! Little did many know, these scientific experiments were more than just a fascination. They led to a bright career in the kitchen, where Chef Roche has been creating innovative dishes that diners from all around the world have been enjoying.
While earning his degree in Culinary Arts from Johnson & Wales University in Rhode Island, Roche worked nights at Pastiche, an upscale dessert bar and café. After 18 months of classes at the university, Roche left to fulfill an externship at Tylney Hall, a boutique hotel just outside of London, England. Upon returning back to the U.S., Roche joined the kitchen at Ouisie’s Table in Houston as a pastry assistant. Here he was given the freedom there to create nightly dessert “specials” and also to create and execute a freshly made bread program. After just six months in the Ouise’s kitchen, he was offered a position as a baker at the world-renowned Charlie Trotter’s in Chicago. During his time there, Roche was exposed to the highest level of cooking which helped to elevate his own skills.
While working at Charlie Trotter’s, Roche met Homaro Cantu, who eventually left Trotter’s to open Moto. When Roche took a job at Moto as a pastry assistant, after just four months he was promoted to Executive Pastry Chef. While at Moto, Roche and Cantu worked side by side, collaborating to bring unique and innovative ideas to life. Cutting edge technology such as liquid nitrogen was always found in the kitchen, giving Roche all the facilities to bring his ideas into reality. In 2010, Roche and Cantu wrote, developed and starred in their own television show, “Future Food” on Discovery’s Planet Green network. Chef Roche also took on many international appearances as a speaker/demonstrator at top venues including Stanford University, the TED conferences, Madrid Fusion, Epcot Center and PopTech!
After enjoying much success at Moto, Roche joins friend and former colleague Chef Thomas Elliott Bowman at Baume & Brix. Always having worked well together, Roche came on board as co-executive chef and is constantly contributing his creative genius to the globally inspired menu. With his pastry past, Roche is collaborating with Chef Bowman on both the “savory side” and “sweet side” of the menu, bringing exciting innovation to River North’s newest hotspot.