Benjamin Klein – BIO – Angler’s Alibi
Recently joining the team at Angler’s Alibi, Chef Ben looks forward to using his experience in fine dining to bring a bit of rustic elegance to the Alaskan back-country, while utilizing the amazing abundance of natural resources available at our fingertips. We’ve already started coming up with new menu items for this summer including a hot soup and premium sandwich program for lunch, innovative and delicious fresh salmon recipes, and a variety of fresh baked breads.
Chef Ben is from a small town, on the side of a lake, in the middle of rural Maine. From a very young age, he started cooking alongside his mother and grandmother with great food always creating fond memories and serving as a cohesive force for the family. At the young age of 15, Ben began working in kitchens washing dishes and doing basic prep work.
In 2002, Ben came to Colorado to study Spanish Business Translation at the University of Colorado at Boulder. However, he found himself continuing to cook in restaurants and reading cookbooks instead of attending to his collegiate responsibilities. After cooking in Boulder for four years and a few years cooking in the Vail valley at Wolfgang Puck’s Spago in the Ritz Carlton hotel and Thomas Salamunovich’s Larkspur, Ben made a culinary pilgrimage to Chicago to test his abilities. After almost a year at two-Michelin Star Graham Elliot and countless stages in the city’s top Michelin-rated restaurants, Ben returned to Colorado and worked as a sous chef for the Brasserie Ten Ten in Boulder and Trillium in Denver.