Chef Ben Willis-Becker comes to the Kennedy Center as the new Executive Chef, bringing

decades of experience in kitchens across the country. Born and raised in Knoxville, Tennessee,

Ben grew up in a Jewish family, where his first memory in the kitchen was baking challah

alongside his mother and sisters. Throughout his teenage years, Ben worked in kitchens as a

dishwasher, where he developed his sense of purpose and fell in love with the camaraderie of a

kitchen environment. Ben later went on to study at the New England Culinary Institute, where he

earned his Associates Degree and Bachelor's Degree in business and restaurant management ,

and would later return as an instructor.

Ben’s experience at restaurants around the country included a period in Portland, Oregon under

James Beard winner Chef Greg Higgins, where he was further exposed to the concept of

farm-to-table dining. He later returned to the east coast where he worked at multiple restaurants

as sous-chef and pastry chef, and grew into the executive chef position.

Later, Ben returned to Knoxville with his wife to open their own delicatessen, Harry’s, which

specialized in fermentation and pickling. Here he developed strong relationships with local

farmers and purveyors, that he still holds dear to this day. He then moved on to his next venture

at Restaurant Associates, working at Scripps Networks in Knoxville and the Georgia Aquarium,

before moving to Washington, D.C.

Now at the Kennedy Center, Ben brings with him his wealth of knowledge, as he hopes to focus

on the seasonality of ingredients with an ever evolving menu.

In his free time, Ben enjoys spending time with his wife, two sons, two dogs, and cat. He’s also

an avid yoga practitioner and instructor, as well as a lover of the outdoors and hiking.