Born down on the bayous of south Louisiana in the town of Opelousas, Ben moved to Tacoma in 1997 to help his brother Matt open a Cajun restaurant. He attended LSU before moving and then continued his education earning a degree in Art’s, Media, and Culture from the University of Washington Tacoma, always bleeding purple and gold. From there he went on to run kitchens and restaurants in the Pierce County area including From the Bayou, Powerhouse Restaurant and Brewery, Charlie’s, The Hob Nob, Stink Meat and Cheese, and of course Doyle’s Public House where he started in 2016. He currently runs the kitchen and helps curate the bar program. All the while making a home in Tacoma, marrying his wife and raising a family. He is usually around the pub so if you're up for a talk about food, tequila, or the Tigers then he is your guy. Geaux Tigers!