Ben’s career in the culinary field spans more than twenty years. A graduate of Johnson & Wales University in Charleston, SC, he gained valuable experience working for premier Atlanta restaurants Pricci, La Tavola and Barcelona Wine Bar. Ben moved to Houston in 2013 to open Batanga and also was the Culinary Director for Prohibition and Conservatory. Opening Boh Pasta & Pizza is what Ben has strived for his entire career.
“BOH is me coming full circle, back to my first love – cooking Italian cuisine.
To me, it’s about the simplicity and the use of great ingredients. It’s rustic – with no pretension.”
For Ben, it is about the farmers, artisanal producers, and all that help provide the restaurant with its ingredients.
Three Sisters Farm – Needville, TX
Small family farm growing sustainably – vegetables, handcrafted eats, and
Plant us Forward Farms – Houston, TX
Yonder Way Farms – Fayetteville, TX
Grass-fed beef, pastured pork and free-range chickens & eggs.
Whitehurst Farms – Brenham, TX
Pasture raised chicken, pork, turkey, eggs, and organic vegetables.
Barton Springs Mill – Dripping Springs, TX
Freshly milled, organic-heirloom grains grown by farmers across Texas. https://bartonspringsmill.com
Tempesta – Chicago, IL
Indian Creek Farm – Coldspring, TX
Cultivated mushrooms and veggies. Facebook
Loam Agronomics – Richmond, TX
Sustainable vegetables grown following organic guidelines.
American Butcher – Birmingham, AL
Artisanal salumi made from heritage bred Berkshire pork by master butcher Michael Sullivan.
Molino Pasini – Marcaria, MN, Italy
High quality Soft wheat “00”and Semolina flours.