Benjamin Ferra

The Path

Early progression through several kitchens gave Ferra a working vocabulary that moved from team support to greater responsibility. He began as a kitchen team member at Château des Alpilles, then worked as a cook at Marcel Ravin in Monaco, before joining Stella! In New Orleans (2012) as a team member. Those roles established a career pattern built on pace, adjustment, and learning the mechanics of different rooms. The next stages placed him in more demanding company and in more exacting structures. He became a member of Chef Arnaud Lallemand's brigade, then later worked alongside Chef Didier de Courten at Switzerland (2013–2014), before taking on the more direct responsibility of running a local restaurant at Local restaurant in Mexico (2015). Across those stops, the work moved from participation to collaboration to leadership, without losing momentum. By 2018–2018, he had been headhunted to join 101 Dining Lounge, Yannick Alléno Group at 101 Dining Lounge, One&Only Hotel in Dubai. That move marked his work as visible beyond the kitchens that formed him. Today, Benjamin Ferra serves as Executive Chef at Pavyllon London.

The Work Today

At Pavyllon London, Ferra’s cooking sits at the meeting point of French technique and international reference. His approach is tied to Franco-Mexican gastronomy, which fits a career spent moving through different culinary settings and absorbing what each one demanded. The line he gives for himself — “My style is rooted in French cuisine but infused with international inspirations” — reads as a working description, not a brand statement: grounded in one tradition, open to others. Travel remains part of the method. Ferra has said, “I love to travel, and every country I visit brings new influences to my cooking,” which places movement at the center of how he gathers ideas. For an artisan, that means the plate is not just a record of technique; it is also a record of where the work has been.

In Their Words “My style is rooted in French cuisine but infused with international inspirations.”

Acclaim

The move into 101 Dining Lounge was a strong vote of confidence from the Yannick Alléno Group, and it registered as another step in a career already moving with purpose.