Ben Reeve

MY Baton Rouge

Hailing from sunny Aberdeen in Scotland. I’ve had over 10 years’ experience working in kitchens, from washing dishes, to training at the best of Aberdeen (which is no claim to fame), to London basements and great Australian restaurants, several holding Michelin stars and some even better but without stars. I have also been a stagiaire at 11 Madison Park in New York and L’Arpège in Paris.
I’m now combining my passion for food and travel by working onboard Baton Rouge firstly starting as Sous and then moving up to Head Chef working with an amazing crew without which none of this would be possible,