Meet Sous Chef Ben Dawson
This month, we sat down with Ben Dawson who joined our culinary team in April 2021. Ben, a born and raised Knoxvillian specifically from Karns and Powell, is known for his passion for his craft and taking day trips whenever possible to experience other cities, foods and cultures.
Without further ado, let’s dive into our conversation Ben Dawson!
Our Conversation with Ben Dawson
Q: Tell us more about your background?
I graduated from Powell High School. I also studied Mechanical Engineering at Pellissippi State Community College.
Q: What has your journey in the Hospitality industry been so far?
I have been in the industry since I was 18 years old and started at Fuddruckers here in West Knoxville. I have learned and worked all over Knoxville, from Fuddruckers to the French Market and Cru. My education has been on-the-job, real-life experience. These experiences are what has helped make me who I am today.
Q: What made you want to be in this industry?
I love how food gives us the ability to help people in need while also making them happy. The opportunity to meet so many new and different people that I wouldn’t otherwise have met is also really fun. Cooking for others is one way I can serve others.
Q: What cooking style is your passion?
As someone that was born and raised in the South - there’s a culture about our food that draws people in. Southern Cuisine is my top favorite style of cooking. The flavors are more intense. It’s a craft in and of itself.
Q: Where do you get your influence from?
I take inspiration with me from every kitchen I've worked in. There is always something new to learn and every new kitchen and team has challenged and taught me something along the way.
Q: Do you have any mentors that really stuck with you to this day or in general? Any greats of the craft that you really admire and like to model your craft and passion with.
A few big names I look up to and find inspiration from are Sean Brock, Thomas Keller and Anthony Bordaine. As for workplace mentors, I have learned a ton from working under Chef Darin Hoagland. His passion for the basic craft and his ability to break down techniques to teach the newest person on the line is like nothing I've seen before in a kitchen. I learn something new every time I work with him.
Q: How has moving through COVID affected or changed your life and work style? Any big ways that you move differently now?
I am just thankful that I was able to and had a place to work through quarantine. Not everyone had that luxury.
Q: If given the opportunity, any place you would love to work or any person you would love to work with?
I would go back in time and work with Jacques Pepin back in the 90’s. He is one of the first celebrity chefs and I believe he coined the persona of chef “bad boy”. I also have hopes to work as an Executive Chef one day and hope to be known for teaching something to every person I work with. Giving them something they can carry with them throughout their career.
Thank you Chef Ben! We love having you on the team.
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