Benet has been the corporate Chef within the Grassroots group for past 6 years. Joining as Sous Chef two years after Ayden’s opening he has grown through the ranks to become the corporate chef for the ever-growing restaurant group. Benet has been a key member in the opening of all of the group’s restaurants (Ayden Kitchen and Bar, Little Grouse on the Prairie, Sticks and Stones, Avenue and soon to be opened Dojo Ramen)

Benet competed on season 7 of Top Chef Canada.

Prior to emigrating to Canada Benet has worked in some of the best restaurants in the UK including the highly famed 2 Michelin Star Giddleigh Park Hotel, 1 Michelin Star Texture and London’s prestigious Alfred Dunhill Club.

Benet has also worked and lived in Sydney Australia working at some of the cities highly acclaimed restaurants.

Cost: $70/person, wine flight $25, wine by the glass $7, non-alcoholic beverages available.

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