Ben Spungin
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Available for:
- Corporate Appearances
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- Virtual Events
- Moderated Q&A Sessions
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The Pastry Chef of Bernardus Lodge in Carmel Valley, California, is Ben Spungin. Ben has been collaborating with Chef Cal Stamenov for the past five years on pastry creations that complement Stamenov's unique California natural food. Ben began his culinary career at the age of sixteen, working at the famed Fosters Market in Durham, North Carolina.
Ben's goals and objectives were founded on this experience of "basic harvest food." Ben earned his associate's degree in 1996 from the New England Culinary Institute in Montpelier, Vermont. Ben had his school internship at the Magnolia Grill in Durham, where he worked with James Beard Award winners Ben and Karen Barker.
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