About Ben DiGregorio (Personal Chef and Baker)

I come from a family of bakers and cooks, originating in Sicily.  I worked with my father for many years in the family baking business in Brooklyn, NY, where he taught me the complexities of yeast-raised dough, sour-doughs, Danish, coffee cakes, puff paste, choux paste, etc., as well as an array of Italian, French and other European breads.

Over the years I have cooked in restaurants and worked in bakeries, as well as serving as a personal chef for a number of individuals in their homes — both on a daily as well as a weekly basis.
By far my favorite thing to do is the pursuit of  reaching that collaborative stage  where we come up with the right food, all the while engaged in humor, good conversation, fun.

In addition to a wide range of entrees as diverse as brined and slow roasted tri-tip, imambaldi (steamed eggplant stuffed with onions, garlic and tomato — an Armenian delight) and home-made ravioli, I also specialize in breads (organic sourdoughs), smoked meats and pastries.

Whenever possible, I like to use organic ingredients, and a minimum of sugar.

When I cook for myself, I listen to myself.  I like simple, fresh, healthy foods, using whatever is currently in season.  (and we’re so lucky here in Ojai — I am able to get my vegetables right from the farm – freshly picked each Sunday morning from our local CSA, Mano Farm!)

And when I cook for others, even one other,  I listen to them.  — their ideas, likes and dislikes.  I don’t believe in imposing a menu on people… you have to find out what they are interested in…. what kind of music they like, what movies they go to, what art they like  ….  and then together create a menu.  Collaboration is the name of the game.  Just keep it simple and have fun.  Yes, it can take a little time getting to know one another — but the results are well worth it.