Christopher Bender

 / PBN PHOTO/KATE WHITNEY LUCEY
/ PBN PHOTO/KATE WHITNEY LUCEY

Christopher Bender has worked as a general manager at Mas (farmhouse) in New York City, and as a captain and head waiter at the Spiced Pear in Newport.

Today, at 33, as co-owner and executive chef of the Stoneacre Pantry in Newport, what Bender values most is something Thomas Keller taught him at Per Se in New York City: discipline and finesse.

“He was one of the few people I worked with who took as much care with the front of the house as the back of the house,” Bender said – a work ethic the younger chef has adopted at Stoneacre.

For instance, serving wine at the Spiced Pear was an experience he sought out.

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“So often things are lost after the food is plated,” he explained. “Without the customer, we have no job. Everything together is important to me: the whole experience.”

With a 2003 associate degree in culinary arts from JWU, the New Haven, Conn., native ultimately left New York City, moved to Jamestown and opened Stoneacre Pantry 2½ years ago.

“I like that it’s a small environment that allows us to be creative and represent not only what we’re doing but what the local farmers are doing,” he said. “Newport provides a much better quality of life and freedom to work outside the confines of a high-priced city.” n

Favorite dish to make: Roasted chicken

Dining when not cooking: Uncle Boon’s in New York City

Most admired living chef: Thomas Keller of The French Laundry in Yountville, Calif.

Why Rhode Island? Four seasons, great accessibility and great diversity

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