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.
“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