Chef Benjamin Gill was born in Elon, North Carolina and discovered an interest in food watching his mother make a simple roux gravy for biscuits. With an early love for kitchens, at fifteen years old he got his work permit and found a job as a dishwasher in a local restaurant. This beginning started twenty years of varied restaurant experience, becoming more and more attuned with professional kitchens, and continuing to learn and absorb everything about restaurants possible.
Ben was always interested in culture and history which resulted in a bachelors in Anthropology from UNC-CH. In 2011, Ben made a choice to focus completely on the restaurant world, wanting to further appreciate the relationship between food, culture, and community. He then began to accumulate even more advanced skills and knowledge needed for the creation of prepared foods.
Ben started out with Weaver Street Market before moving on to Executive Chef at Southern Season and Weathervane Restaurants. Most recently as Chef de Cuisine under Chef Isaiah Allen at The Eddy Pub and Restaurant, Ben has developed a cooking philosophy of delivering exceptional food using classic techniques and high-quality ingredients that are local and sustainable.
Recently he has returned from a visit to Ecuador and Peru, to compare their cuisines and decide who has the better Ceviche!
When he’s not at The Eddy, Ben enjoys spending time with his wife Natalia and his family, and perhaps finding time to fit in a book or two in the process.