For Chef Ben Vaughn, a native Floridian, passion for food came at an early age. His culinary influence came from the diverse cuisine of South Florida where classical French techniques meet the Caribbean, Cuba, Florida Keys, Bahamas and South America. Inspired to learn, while attending The Art Institute of Ft. Lauderdale, Miami, Ben thrived and caught the attention of Master Chef's Klaus Friederich and David St.Johns Grubb. Learning and working with both chefs in a small private culinary environment helped Ben learn classical techniques while implementing his own creativity into a practical kitchen.

While in Florida, Ben worked at Mark's Restaurant in South Beach with Award winning Chef Mark Militello, until he was placed with the Food Network's Chef Sara Moulton.

After Florida, Ben spent several years as an Executive Chef with Hilton Hotels, but decided to return to the four-start style kitchens of Memphis. Ben quickly accepted a position with Memphis chef, Rick Farmer at his established restaurant Jarrett's. Working with Farmer, Ben learned from Chef Rick's experience and skill with sauce making and his translation of Southern style cuisine while implementing French techniques.

After his short stay at Jarrett's, Benjamin decided to make the move and accepted the position as Executive Chef with newly opened River Oaks restaurant in Memphis, TN. River Oaks Restaurant has received much attention upon opening as being one of the best restaurants in Memphis.

“The ingredients are more important than the recipe.”

Chef Ben Vaughn