Benjamin de Kruif | Kitchen Operations Manager

Benjamin de Kruif is a young chef who knew from an early age that his passion was in the culinary arts; he began, in the industry, working in the kitchen while just in the middle school. This experience prompted Benjamin to pursue a formal culinary education, and attended Bergen County Vocation School for Culinary Arts, then graduated from the Art Institute of New York for Culinary Arts, in 2007.

Soon after, Benjamin began his career as a Chef de Partie at Club Med France. Here, Benjamin took advantage of working with highly diverse staff and learned how to create and fuse traditional flavors from all over Europe, Asia, and Africa, in a luxury setting. His desire to explore international cuisines led him to become cook at Los Remedios Cantina, in Mexico.

Benjamin brought his varied experiences back to New York City and was the lead line cook at the fine dining institution, the Russian Tea Room. He went on to become sous chef at Cienfuegos, and Amor y Amargo, the head chef at Gin Palace, and Bourgeois Pig before joining the Tastings NYC family, in 2013, as Sous Chef.

Benjamin’s love for comfort foods from all around the world, and for books gives him endless inspiration to mix and play with any flavors in the kitchen.

“Each and everyone one of our staff members add their care, attention and creativity into each event as if it was our own personally.”