Chef profile: Ben Boeynaems, executive head chef at abc kitchens

Tell us a bit about yourself

I’m Ben Boeynaems, executive head chef at abc kitchens, where we bring together the celebrated concepts of abc kitchen, abcV, and abc cocina from New York under one roof. My role involves crafting ingredient-led menus that reflect our commitment to fresh, organic, and sustainable produce, with a focus on showcasing the vibrant flavours of nature.

What’s your favourite thing about where you work?

I love being part of a restaurant that unites diverse culinary philosophies—farm-to-table, plant-based, and Latin-inspired—while staying true to a shared ethos of sustainability and innovation. My team’s passion and the energy make it a truly special place, plus the view of hyde park from the kitchen window isn’t too bad either. 

 

What was your first job in catering?

At 15, I took a Saturday job at a local restaurant in Hampton Court. I was immediately drawn to the kitchen’s energy—the controlled chaos, the sharp clatter of pans, and the constant hum of creativity.  On the Sundays I would work at a nearby butcher, where they tasked me with breaking down the boxes for the weeks deliveries that they left in the back yard for me and cleaning the walk-in fridges but also got me cooking sausage samples on a sandwich toaster for customers. I’d sneak bites of every new batch to understand the subtle differences in seasoning and texture. Those moments taught me the importance of tasting everything I cooked—a habit that still defines my approach today.

 

What do you do to relax?

Relaxation for me is all about quality time with my wife and children. Whether we’re sharing a meal we’ve cooked together, exploring the outdoors, or simply laughing over a board game at home, these moments ground me and bring a sense of calm to my otherwise fast-paced life.

 

Which is your favourite restaurant?

The Ledbury, without a doubt. Brett Graham’s culinary vision is extraordinary—his ability to combine precision, creativity, and a deep respect for ingredients sets the restaurant apart. Every dish tells a story, with bold yet refined flavours that feel effortless. Brett’s meticulous attention to detail and his dedication to sourcing the best produce create an experience that’s both inspiring and humbling. Dining at The Ledbury is not just a meal; it’s a masterclass in modern fine dining.

 

What’s your favourite hotel?
I am Biased but the Emory, for its modern luxury and timeless elegance. Beyond that Whatley Manor for its exceptional hospitality and cuisine.

What is your favourite drink?

One of our plant-forward tonics at abc kitchens—they’re refreshing, inventive, and celebrate the best of natural flavours.

 

What is your favourite food/cuisine?

Broth-based dishes like pho or ramen hold a special place for me. There’s something incredibly comforting about the depth and complexity of a well-made broth, where every ingredient contributes to layers of flavor. Pho’s fragrant herbs and spices create a harmony that’s both delicate and bold, while ramen’s rich, umami-packed broth and endless variations offer a satisfying and creative canvas. These dishes remind me of the beauty of simplicity done exceptionally well.

 

Which ingredient do you hate the most?

I genuinely love all ingredients and believe there’s a way to coax incredible flavour out of everything. However, one thing I couldn’t bring myself to enjoy was fermented shark, which I tried in Reykjavik, Iceland. The strong, ammonia-like aroma was overwhelming, and despite appreciating its cultural significance, it was a flavour I struggled to embrace. It’s a unique experience that I’m glad to have had, but not one I’d rush to repeat!

 

What’s the best piece of advice you’ve received?

“Cook with intention and respect for your ingredients.” It’s a reminder that every dish has the potential to make an impact.

Which person gave you the greatest inspiration?

Shay Cooper. His precision and attention to detail shaped my approach to cooking and presentation.

 

Describe your ultimate nightmare?

An unexpected power cut during a fully booked dinner service. The kitchen plunges into darkness, leaving us scrambling to adapt while the dining room fills with restless guests. The ovens, stoves, and fridges are all out, and we’re forced to improvise with limited tools and candlelight. It’s the kind of situation where resourcefulness and teamwork are tested to their absolute limits, but it’s every chef’s worst fear come to life.

 

Tell us a secret...

I have a soft spot for instant noodles. Despite working with the finest ingredients daily, there’s something oddly satisfying about a quick bowl of noodles late at night. I’ve even been known to tweak them with fancy garnishes, like a soft-poached egg or truffle shavings, turning them into a guilty pleasure with a chef’s twist.

 

What irritates you most about the industry?

The growing perception among some young chefs that cooking is a quick route to fame rather than a craft that demands dedication, resilience, and an unwavering work ethic. The reality of this profession is built on countless hours of hard work, mistakes, and the relentless pursuit of excellence. It’s not about instant gratification but about mastering the fundamentals, embracing the grind, and respecting the journey it takes to truly earn your place in the kitchen.

 

What is your favourite prepared product?

Miso paste. It’s a versatile ingredient with incredible depth of flavor that can elevate both simple and complex dishes.

 

Who would be in your “fantasy” brigade? 

• Jean-Georges Vongerichten – for his groundbreaking vision.
• Brett Graham – for his meticulous attention to detail and ability to elevate flavours to their fullest potential.
• Shay Cooper – for his unparalleled precision.
• Dominique Crenn – for her artistry and innovation.