i. Biography
In 2015, Ben Baehrend was Executive Chef at Honor Kitchen & Cocktails in Emeryville, California. The work there sat in the register of gastropub cooking: bold, direct, and built to land without ornament. At the center of the kitchen’s pace was Whole Beast, a signature special built around locally raised free-range animals, and Baehrend’s name was attached to the sort of service that depends on precision, patience, and the restraint to let flavor carry the plate. It was a role that read as disciplined and confident, with food presented in view of the diner and held together by warmth, generosity, and immediacy.
The Climb
Ben Baehrend trained at Newbury College, Culinary Department, where the basics of technique and the habits of repetition were set early. That formation established a working relationship with structure: how a dish is built, how it is balanced, and how it is sent out with intent. In that sense, the training functions as a foundation for the career that followed, one shaped by steady ambition and a respect for fundamentals. Today, he is chef of Dans Super Subs Inc and Executive Chef of MAK, roles that show range across different service settings while keeping the focus on execution. The titles point to a career built around the work itself rather than surface effect, with Baehrend moving between environments without losing sight of the basics that define a kitchen’s standards. Across those positions, the throughline is consistency: technique carried into service, and a practical command of flavor and form.
Signature
Ben’s signature dishes include Whole Beast, Bone Marrow Brûlée, and Lobster Leek Sausage. Each one points to a kitchen language that balances heft, detail, and a measure of surprise. Whole Beast reflects command of the ingredient from end to end and echoes the Honor Kitchen & Cocktails specials that defined his work in 2015. Bone Marrow Brûlée sets richness against a caramelized finish, while Lobster Leek Sausage shows a direct interest in texture and pairing, bringing ocean sweetness and allium depth into the same form. Taken together, these dishes outline Baehrend’s approach to cooking: grounded, curious, and attentive to what ingredients can do when they are handled with care. The work favors structure over noise, comfort over display, and leaves its mark through clarity rather than volume.
Profile updated July 2026
FAQ
Asked of Ben
What is Ben Baehrend's current role?
As of 2026, Ben Baehrend is Executive Chef.
Where did Ben Baehrend train or study?
Ben Baehrend trained at Newbury College, Culinary Department.
What recognition has Ben Baehrend received?
Michelin Plate (2024).
