Chef Benjamin Jones

Chef At Home in Tucson

Born into the restaurant world, my parents owned and operated their own spot while I was growing up. I’ve been passionate about food and hospitality my entire life. I pursued formal training at Le Cordon Bleu Chicago, then honed my skills as Junior Sous Chef at the acclaimed Boka Restaurant Group, working alongside culinary stars Giuseppe Tentori and Stephanie Izard.

I later took the helm as Chef de Cuisine at the James Beard Award-winning restaurant Brazen, where I led the kitchen while managing a 144-acre farm that supplied hyper-fresh ingredients to our tables. My commitment to exceptional, ingredient-driven cooking has earned recognition including First Place and Media Choice Winner at the National Pork Association’s Taste of Elegance competition.

Today, I bring that same farm-to-table philosophy to Tucson. On my own property, I maintain a 70-tree orchard, large garden, beehives, goats, chickens, and Australian Shepherds. This allows me to deliver truly distinctive private dinners and catering experiences featuring the freshest possible produce, eggs, honey, and herbs, often harvested the same day.

Whether you’re looking for an intimate fine-dining evening, a vibrant family-style gathering, or custom catering, I love creating personalized menus that celebrate seasonal ingredients and unforgettable flavors. I’m passionate about accommodating dietary needs and turning every meal into a warm, memorable occasion.

For me, cooking is...

Creating meaningful experiences through seasonal ingredients, thoughtful technique, and genuine hospitality. Every meal is an opportunity to bring peo

I learned to cook at...

I grew up in my family's restaurant, where my passion for food and hospitality first began. I later refined my skills at Le Cordon Bleu Chicago and in

A cooking secret...

My secret is letting exceptional ingredients shine. By combining classical technique with farm-fresh produce, herbs, honey, eggs, and other ingredient