Benjamin Stevens, Executive Chef

Benjamin Stevens of Boylston, Mass. started working in the restaurant business when he was in high school and "just never stopped." Since then, he's served in positions ranging from researching specialty raviolis to serving as a chef for restaurants such as Smith and Wollensky, Brew Moon and The Blacksmith Tavern.

For Ben, the little details of cooking add up to make the perfect meal. He pays close attention to whether a pan is hot enough, whether the meat is dry enough and seasoned properly, and even how the meat is cut. The most important factor, though, is the freshness of the ingredients.

"Stylistically, I always try to find the freshest food available," he said. "I look for interesting ingredients. I love game meats, like venison, elk and even wild boar. I'm partial to local scallops and risotto, and I tend to find comfort in Mediterranean-type ingredients."

While at Smith and Wollensky, a well-known Boston steakhouse, Ben served as Executive Sous Chef and Executive Steward, a role in which he was heavily involved with operating the restaurant, including purchasing the restaurant's meat and other food.

Before that, he served as Director of Research and Development for Joseph's Pasta Company, a specialty ravioli company in Haverhill, Mass. Among his creations were Bolognese ravioli and ravioli stuffed with shrimp and crab, both of which he developed for the Olive Garden.

During seven years at Brew Moon in Boston, Ben served as a Regional Chef for four restaurants in Boston and Pennsylvania. He started his career at The Blacksmith Tavern in Glastonbury, Conn., which served contemporary and traditional American food. He is a graduate of The Culinary Institute of America in Hyde Park, N.Y.

His goal at One Eleven Chop House is "to keep the quality high and maintain the One Eleven Chop House tradition of unbelievable steaks."