BEN POREMBA IS THE FOUNDER, CHEF, AND OWNER OF BENGELINA HOSPITALITY GROUP. 
HE IS A THREE TIME JAMES BEARD AWARD SEMI-FINALIST. 

An Israeli native, Poremba learned the art of cooking (and eating) from his mother, Rachel, who had a 40-year career as a chef and culinary educator herself.  Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri.  Poremba also attended Università degli Studi di Scienze Gastronomich (University of Gastronomic Studies) in Parma, Italy where he studied Masters of Communications, in Food Culture and Gastronomy.

Poremba began his culinary career in the states as a private chef, and then transitioned his experience into launching a catering company while still in college, Taste Fine Catering.  Poremba held roles as Executive Chef at The Maryland House at Brennan’s and Executive Chef of Winslow’s Home (both in St. Louis). In 2008, he started Bengelina Hospitality Group with his wife, Angela, opening their first venture Salume Beddu.  He then went on to open Elaia, Olio, La Patisserie Chouquette, Old Standard and Parigi (now closed), Nixta/Bar Limón, The Benevolent King, AO&Co., and recently expanding beyond food by launching his lifestyle brand, B.Poremba Feinschmeckers.    

Poremba is moved by how food plays a central role in celebrations, rituals, holidays, and virtually every ceremony humans are engaged in. A fan of spontaneous cooking, without referring to recipes, Poremba strongly believes that food must be prepared with love. For Poremba, food, design, and service should all be measured by how great of an experience you can give to people; not only on a substance level, but through the environment, art, and conversation as well.

“I aim to create food that takes you somewhere,” says Poremba. “Either somewhere familiar that invokes memories, or to a place you’ve never been before. Diners don’t need to go to the theater for a full night out; I want my restaurants to be the show itself for guests. I aim to transport diners, whether it’s to Baja at Nixta, Tel Aviv at Olio, or The Marais at The Benevolent King.”

His goal is to run a sustainable enterprise by providing an equitable work environment and fair and safe corporate culture to his employees, who he greatly admires.  Each restaurant is a formula to retain and attract talented people, providing opportunity to others – one of the reasons he continues to open new restaurants.

An extensive world-traveler, Poremba has staged in kitchens in France and Italy. Looking to international chefs as inspiration, he credits Gray Kunz’ book The Elements of Taste for changing the way he thought about cooking.  Poremba is passionate about his Israeli heritage, and is involved in St. Louis’ Jewish and Israeli communities.  His charity and community outreach interests are immigration, equitable urban redevelopment, and sustainable agriculture.  In his free time, he loves antiquing, modern design and art, and reading, with a library of over 5,000 books at home. He is always learning from his two kids, and continually planning his next concept.