top of page

Work Program Team

Ben Quiñones (he/him)

Kitchen Manager

Ben's culinary journey is deeply rooted in mentorship and community, beginning at Lincoln Culinary School where he honed his skills before embarking on a transformative journey at The Riverhouse at Goodspeed Station in Connecticut.

Starting as an intern for three months, Ben quickly proved his mettle and was promoted eventually to the role of executive chef during his 14-year tenure. It was at The Riverhouse where Ben found more than just a job—he found a mentor whose guidance profoundly shaped his approach to cooking and leadership. Working at The Riverhouse taught Ben that a kitchen can be like a family, where everyone are listened to, self-expression is encouraged, and exciting ideas can ferment.

After his mentor's passing, Ben sought a new direction, navigating through various culinary roles before finding his way to Gould Farm—a place that resonated deeply with his values and experience. Drawn by the opportunity to nurture and create within a close-knit environment, Ben embraced the role of kitchen manager with sincerity and dedication.

At Gould Farm, Ben sees his role as more than just managing a kitchen; it's about fostering growth and celebrating the achievements of his team. He is particularly excited about the Farm-to-table aspect of living and working at Gould Farm, where both guests and staff contribute to producing many of the ingredients that end up on our table. He values the way the kitchen gets to partner with our farm, garden, and campus crew teams, recognizing the significance of utilizing Farm-made ingredients and the sense of pride it brings to the guests in particular. Much of the hard work of the day at Gould Farm ends up on our dining room tables.

With his cat Sonny as his companion and the anticipation of visits from his teenage son, Ben finds solace and inspiration in the rhythm of kitchen life and living on the Farm. In his free time, he enjoys exploring the arts and culinary offerings of NYC, indulging his passion for creativity and gastronomy.

bottom of page