Benjamin S. Knack


With more than two decades of career experience as an Executive Chef, Benjamin Scott Knack is recognized as a food service leader across the country, specializing in classical and gastronomical techniques. In additional to fine dining cooking expertise, his business savvy includes managing staff and increasing restaurant efficiencies.

Knack has served for the past three years as Executive Chef for The Bedford Village Inn in Bedford, N.H., charged with the creation of a fine dining experience that focuses on seasonal, local ingredients. He also develops and trains staff to create trendsetting menus, and maintains food safety & sanitation standards, ordering & receiving and inventory.

Previously, he worked as Chef de Cuisine for Boston’s Sel de la Terre Long Wharf, also overseeing operations for sister company Au Soleil Catering. There, he also designed and planned the menu, taught staff new and cutting-edge culinary skills, and created interactive cooking seminars.

Other related positions include Pastry Chef/Consultant & Kitchen Manager with Boston’s L’Espalier; Executive Chef for the Beacon Hill Hotel & Bistro; Pastry Chef at Hyatt’s in both Beaver Creek, Colo., and Poipu, Kauai, Hawaii; Pastry Chef at Christopher’s in Phoenix; and Sous Chef at Fusion Grille in East Setuaket, N.Y.

He has also been an Instructor & Manager for the New England Culinary Institute in Montpelier, Vermont, teaching Customer Service & Consulting, managing NECI’s showcase bakery for La Brioche Café, and supervising all marketing, hiring, logo design and remodeling the café.