Calling all high-end Chefs from around the world
In these ever uncertain times why would anyone want to get into the Food Industry. It’s a question we’ve been asking post Covid 19. And, at times it seemed that the answers we received were echoes of a booming economy now gone. Post Covid paints a dark and trying time for restaurateurs and chefs alike. In our quest to find answers to tackle the industry during what is now officially a recession we turn to one Chef.
Benjamin Epicure, a young charismatic Chef now under contract at Smithmore Castle where he finds solace and artistry. Epicure’s background is different from most Chefs. He grew up working alongside his father. Sharpening his business acumen and marketing genius. He later honed his skills in the financial world managing wealth, trades and assets. Born in Iraq and of Chaldean/Assyrian origin gives this short bearded bonny Chef a measurable advantage.
His culinary flair is a combination of burgundy and gold lace, bold colors and the finest china. When you see it, you’ll know he made it. It’s like looking at a DA VINCI or DÜRER, one glance and there’s no mistaking the artist.
Epicure created a business concept and decided to put it on full display at Smithmore Castle. Lord Robert Smith has owned Smithmore since 2008 but has briefly allowed Chef Benjamin to repurpose the estate to consummate Benjamin’s vision. “Robert has been supportive from the start, even cementing himself through his great ideas and pragmatic problem solving skills to this project.” Smithmore Castle sits on over 130 acres of private land nearing 4,000 feet in the Appalachian Mountains. A fairytale hotel with over 15,000 square feet and many amenities and activities. The only 5 Star Castle Hotel in America, Smithmore is an ultra luxury stay which includes a 3-Course Meal, Gourmet Breakfast and full Concierge Services for each guest and for every night and day of the stay. When Chef Benjamin created his proprietary concept, he sought after unique properties around the world where his manifestations can be fulfilled. “To complete my concept I needed the right locations, but also the right property owner,” he added. “Robert Smith is that guy; ambitious, intelligent and a risk taker.”
Epicure runs a private restaurant at Smithmore with reservations known as ‘Dining Experiences.’ Guests have the option of a 3, 5 or 7 course at the glorious Castle Dining Room. There you will enjoy delectable cuisines made by Epicure himself. A whirlwind of lodging guests, diners and travelers occupy the estate at any given time. Attending to guests are a team of polished staff in full uniform and white gloves. A look back into the working estates from the Victorian Era, one has to imagine. We watched Epicure harmoniously dance out his tasks in the kitchen, then to greet guests and then tend to brides on the phone attempting to book their magical day at Smithmore. His wife Jessica runs the Concierge department and Etiquette wing of the estate. Both overseeing the student etiquette classes and staff throughout the day. Prep Cooks, Sous Chef’s, Valets and on down to the Hiking Guides are all under his watchful care. The Castle’s website also includes Cooking Classes with Chef Benjamin, a treat everyone should opt in for at least once.
Although to the outsiders it would seem as food and other cuisines have evolved but to those of us who cover the Culinary Industry, we can attest to the stagnation. How many different ways can you really prepare a Filet Mignon? It seems as though the ideas have run dry and even when a hip or popular restaurant opens with unique twists and gimmicks, all seemingly corky. It isn’t until you come across the whole package, Chef, Business, Ambiance, Taste, Class and Genius. A formula so rare that in the happenstance, those fortunate enough to meet them should maintain a lifelong relationship.
“All Chefs should have a background in Economics and Marketing,” Epicure said. “Without that, even if you have the culinary expertise of Wolfgang Puck, without a hyper acumen in finance and advertising, your probability of failure will increase by orders of magnitude,” he continued. At Smithmore Castle, Chef Benjamin oversees the Website, Social Media and SEO components. Additionally, he adjusts the price points of costs across the spectrum of goods and services provided. Sock-puppetry not, as this Chef has taken the reins of the entire Estate Management. You can see it in his eyes, mannerism and attention to detail, Epicure loves his job, unconditionally. He describes his life as “Astounding and whimsical.”
We wanted to push on Epicure more to see what other recommendations he had for Chefs around the world. He paused for a moment, looked down on his hands and said “Being your own boss isn’t for everyone, it’s only for those who have a high pain tolerance.” He continued, “I don’t have friends, I don’t hang out and watch the game, I don’t schedule days off or watch TV. I’ve dedicated every fiber of my being to minimizing failure.” Aspiring Chefs, Restaurateurs and Hotel operators look on, take notes and use his percipience through application. We won’t know where Epicure will be in the future, perhaps some far off land in a Castle in Romania, a Resort in Florida or Restaurant in Dubai. What we do know however is that we will be catching up with him through his journey and following his successes and creations.
