Head Chef at Elephant Hill Winery | Private Chef & Caterer | Lover of Local Produce & Simple, Flavor-Driven Dishes
Originally from Yorkshire, Ben's culinary journey has taken him from the bustling kitchens of London to the beautiful landscapes of New Zealand, via Australia. With over 2 years of experience in kitchens ranging from food trucks to Michelin-starred restaurants, Ben brings a wealth of expertise and a deep passion for food.
Now based in Hawke's Bay, Ben specializes in crafting beautifully executed dishes using the freshest local produce. Whether he’s in the kitchen at Elephant Hill Winery, hosting private events, or creating bespoke catering experiences, his approach is simple: cook with love, showcase incredible flavors, and highlight the very best of what the land has to offer.
Ben is particularly passionate about pastry and baking—especially sourdough—having once owned his own award-winning café, Little Black Bird. He’s also worked across the region at Craggy Range, Black Barn, The Old Church, and even had a stint as a market gardener with Epicurean Supplies.
Always looking for new ways to connect with his craft and the community, Ben is proud to be part of Hawke’s Bay’s vibrant food scene.
$150
A lunch sourced, prepared and cooked with consideration to the elements
$150
A collaboration between chef Ben Cruse and HB's newest spirits brand
