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Ben Weisberger

Chef de Cuisine & General Manager

A six-year veteran of the Barbara Lynch Collective, Chef de Cuisine and General Manager Ben Weisberger comes to The Butcher Shop by way of sister restaurant No. 9 Park, where he started his culinary career with a position on the line. He was promoted to Sous Chef in 2013 before earning the role of Chef de Cuisine of No. 9 in 2014, a position in which he remained until he came to The Butcher Shop in May 2017.

As Chef de Cuisine and General Manager of The Butcher Shop, Ben is responsible for all front of house and back of house operations of the restaurant, including menu development, managing all staff, and the retail program. He is excited to serve as a bridge for guests to the culinary program, increasing education about and passion for what's on their plates. Ben loves the opportunity to present a large-format steak (his preferred way to dine at TBS!) to guests before carving and to see the excitement on their faces while talking about the cut of meat and about our butchery program.

Hospitality comes naturally to Ben; he caught the cooking and entertaining bug while at the University of Vermont, from which he received a Bachelor of Arts prior to attending the Culinary Institute of America. He worked briefly in sales before entering culinary school, which provided an career path where he could create memorable experiences daily.  On a day off, Ben can often be found exploring the market with his wife, in search of ingredients for that evening's meal - usually Sunday dinner with friends and family. Along with his love of food, Ben is also passionate about wine culture and education; he loves wines from Northwest Italy, particularly Nebbiolo, for their big tannic flavors and compatibility with meat.