Ben Hershberger
As Head Baker of Chef Thomas Keller’s Bouchon Bakery and Per Se in New York, Ben Hershberger is responsible for both bread programs, as well as production of pastry and savory items. He oversees and leads a team during prep and service periods to ensure product consistency and guest satisfaction.
Ben Hershberger is a Certified Master Baker, and joins the Bouchon Bakery team with an impressive resume of experience from some of the world’s top dining establishments. Prior positions include Head Baker at the world renowned Phoenician Resort in Scottsdale, Arizona, and at two Ritz Carlton Resorts in West Palm Beach and Amelia Island, Florida. Additionally, he was a Chef and Instructor at the Florida Culinary Institute in West Palm Beach.
Hershberger is excited to demonstrate an attitude of teamwork by working collaboratively with staff to identify positive solutions to problems or issues, and desires to ensure that all food and products consistently reflect Chef Keller’s philosophy and standards.