Today we’d like to introduce you to Benjamin McLellan.
Hi Benjamin, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My culinary journey began in a humble taco shack on a Ventura pier, where I worked as a busser and prep cook to fund my college education. What started as a way to make ends meet quickly turned into a passion for cooking and the art of working on the line. As the years passed, my curiosity about food and the culinary world grew, and that drive led me to embark on a life-changing adventure.
I spent a year in New Zealand, diving deep into the restaurant scene, working in ski resorts and eventually landing at the renowned Cloudy Bay Winery, where I got my first taste of fine dining. From there, my adventure continued in Australia, where I worked at a variety of vibrant cafes and steakhouse restaurants, honing my skills and expanding my culinary knowledge. During this time, I teamed up with a close friend—another chef—and together we saved up to launch our very own food truck. We named it Photosynthesize Tacos and embraced a unique business model inspired by the restaurant Lentils as Anything. The idea was simple yet profound: offer “free tacos” with a “pay as you feel” pricing, catering to all dietary needs, including gluten-free, dairy-free, and meat-free options. We reached our goal, even catering for a new-age festival with 400 attendees before our Australian visas came to an end.
But my thirst for adventure wasn’t satisfied yet. I moved to the Swiss Alps, where I worked as a private chef in Zermatt, crafting bespoke menus for clients while embracing the rich culinary traditions of the region. The Matterhorn’s majestic presence reminded me daily of the beauty and inspiration that comes from being surrounded by nature. After a successful season, I set my sights on a new challenge—cooking on superyachts. Over the next seven years, I had the privilege of working as a private chef across the Caribbean, the Mediterranean, and both the east and west coasts of the USA. It was the perfect balance of culinary mastery and adventure on the open sea.
However, as my career continued to evolve, I began to crave something that even the most luxurious yacht couldn’t provide—roots. I longed for the opportunity to grow my own vegetables and use them to craft fresh, seasonal menus for my clients. Today, based in Southern California, I’m transitioning from life on the water to building my own private chef business. My focus is on providing a farm-to-table experience that brings the bounty of my own garden directly to my clients’ tables. I cultivate most of my produce on my small property, ensuring everything is organic, fresh, and harvested the same day as the event. It’s an approach that combines the artistry of handcrafted menus with the authenticity of homegrown ingredients.
While I still take on occasional private chef gigs on yachts, my primary mission is to offer clients a dining experience that’s truly special—where each dish tells a story of care, passion, and the flavors of the season.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Some of the struggles I faced early on in my career was being a little too ambitious in the jobs I was accepting. My first catering gig, I volunteered to do, for the experience. Not fully realizing the task I had taken was indeed much more stressful than any kitchen job. While I was young and ambitious, I look back knowing that I wasn’t ready for the role, although taking on the catering for 400 people helped shape the chef I am today.
Having no traditional culinary training from an institution had me set back a little bit from my colleagues in the early days as well. Only having on the job training meant I only knew specific techniques from a few chefs. That didn’t curb my ambition, but provided a curiosity and drive to learn more. With an open mind, as I continued to cook, indulge and make mistakes in the culinary world, I grew as a chef with a lot more understanding of the field.
Cooking as a sole chef on superyachts can be very challenging. Always trying to curate menus specific to the clients preferences and backgrounds. Having the experience of wandering the globe has helped me vastly to understand the meals that clients from various countries prefer. I always keep the idea close that with each passing year, the work becomes more fulfilling and less stressful, as my growing experience allows me to navigate challenges with confidence and ease.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As a chef, I always strive to craft recipes from scratch. Ive always asked myself how far backwards can I take this dish. Starting with crafting my own sauces, pasta, breads and pastries. Working onboards superyachts, there is typically an abundance of fish and seafood available to catch to use for my clients. Ive always loved the idea of sourcing my own ingredients to use for my menus. After mastering doughs, pastry and sauces, I wanted to provide my own produce to use in my menus. What sets me apart, is I take my menus all the way back to growing my own produce. Always striving to ensure that the product has been cultivated and cared for, from seed to plate. Fully appreciating the patience and respect necessary for farming, and being able to showcase the results in an aesthetically pleasing and delectable manner.
If we knew you growing up, how would we have described you?
Growing up I was always the type of kid who was pretty quiet, but always observing. I wasn’t the most outgoing, but I have always been curious about most artistic fields, and I didn’t let that stop me from exploring various avenues. Ive always had enjoyment being outdoors. Hiking, camping, mountain biking, surfing with my family and friends in my younger years helped develop my love for nature. Traveling has always reinforced my appreciation and respect for nature, which i’ve gratefully been able to tie into my career.
Pricing:
- $125 pp – 7+pax
- $150pp – 5-6pax
- $175pp – 3-4pax
- $250pp -2 pax
- These are starting price points, subject to change based on premium additions etc.
Contact Info:
- Website: https://privatechefbenjamin.com/
- Instagram: https://www.instagram.com/privatechefbenjamin/?hl=en
- Facebook: https://www.facebook.com/profile.php?id=61574036489000
