Born in Atlanta, Georgia in 1969, his mother was born in Memphis, TN and his grandparents are from Louisiana, so Bennett's love of Southern food is in is his blood. His Southern heritage has inspired him to open a restaurant in Sharon CT to offer a variety of traditional Southern dishes including the famous style barbequed meats.As a young man, he traveled in Europe for a year. His exposure to a variety of foods began his love of the culinary arts. He attended Georgia State University.He attended The Culinary Institute of America, where he felt it would provide an excellent platform for the fundamental execution of food but it also includes a curriculum on healthy eating and how to understand its importance. Bennett took some classes from Chef Keller in Aspen, CO and during that stint, was able to take classes from Daniel Boulud and Jacques Pepin as well.
He was offered a job as Executive Chef at the Cascade Mountain Winery, where he stayed for one year. He got his feet wet, learned the value of good management, first hand food costing and the establishment of some wonderful local purveyors (mostly organic).After his year at the winery, he and his wife started their own catering business. He had the opportunity to become inventive with the food and give the client a memorable experience. That led him to Bullis Hall, where his experience there, and throughout his exciting and diversified career led him to putting together the business plan that has led him to the ownership of When Pigs Fly Southern BBQ, where he plans to execute the fundamentals that he has learned to this point.
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