Profile picture

Providence, RI


A graduate of Johnson & Wales, Ben Sukle got his start as a bun loader at Red Robin and eventually made his way to Noma, staging in the famed and influential kitchen for a month. Back in the States, he spent time being a line cook in Georgia and D.C., and quickly learned what a really good line cook was and should be. In Rhode Island, he was executive chef at La Laiterie at Farmstead (now Farmstead Inc.) from his senior year of college until 2011, and his work at The Dorrance earned him a 2014 Rising Stars Award, two nominations for Food & Wine’s “People’s Best New Chef,” and a “Rising Star Chef” nomination from the James Beard Foundation. Now at Birch, Sukle fuses traditional and cutting-edge training with his own thoughtful, outside-the-box cuisine, making birch an exciting destination in New England and earning them a James Beard nomination for “Best Chef, New England.”