The team sat down with Executive Head Chef at abc kitchens, Ben Boeynaems
Q. Talk us through your journey to becoming Head Chef at abc kitchens.
A. My journey to abc kitchens has been the result of years spent honing my craft in some of London’s most renowned kitchens. I started young, working at a local butcher and restaurant while still in school, and from there, I dedicated myself to learning from the very best. I trained under Marcus Wareing and Gordon Ramsay at Pétrus and Claridge’s, and worked alongside Eric Chavot, the Galvin brothers, Shay Cooper, and André Garrett. Each experience helped shape my approach to food—balancing precision with creativity. When the opportunity arose to lead abc kitchens at The Emory, it was incredibly exciting—not just because of its ethos, but because it allowed me to collaborate with Jean-Georges Vongerichten, whose ingredient-led philosophy resonates deeply with my own.
Q. Are there any culinary values you try to implement as Head Chef?
A. Seasonality, sustainability, and simplicity are at the heart of everything we do at abc kitchens. I believe in sourcing the finest ingredients and treating them with respect, allowing their natural qualities to shine without overcomplication. I also place great importance on fostering a positive and collaborative kitchen culture. A great restaurant is built on the energy and passion of its team, so creating an environment where chefs feel inspired and are constantly learning Is just as vital as the dishes we serve.
Q. What is the most rewarding part of your role?
A. There’s nothing quite like the buzz of a busy service, knowing that guests are having an unforgettable experience. But beyond that, it’s the mentorship aspect—watching young chefs grow in confidence, refine their skills, and develop their own style is incredibly rewarding. Seeing the team push boundaries and elevate the dining experience day after
day is what makes this role so special.
Q. Talk us through any signature dishes on the menu at abc kitchens. Do you have any personal favourites?
A. Our menu brings together Jean-Georges’ New York concepts—abc kitchen, abcV, and abc Cocina—offering a fantastic mix of farm-to-table, plant-based, and Latin-inspired dishes. A standout for me is our Orkney Scallop and Yuzu Tartare, served with delicate shiso and kohlrabi wraps. Another favourite is the Spring Pea Guacamole, a classic from abc Kitchen that has quickly become a signature here in London—we can’t wait to bring it back when peas are in season again!
Q. What sets abc kitchens apart from other restaurants?
A. It all comes down to the sourcing of our ingredients—we’re fortunate to work with some of the UK’s best producers, each of whom provides something truly special and unique for us. Beyond that, it’s the balance we strike between high-end and relaxed. There are no tablecloths, no unnecessary formality—just good food in an effortlessly stylish
setting. It’s a place where guests can enjoy refined yet approachable dishes without any pretence.
Q. Were there any challenges you faced on your journey, and how did you overcome them?
A. Every chef’s journey comes with its challenges, whether it’s the long hours, the high-pressure environment, or the constant push for innovation. Early on, one of my biggest hurdles was proving myself in kitchens filled with some of the best talent in the industry. Working under Gordon Ramsay at such a young age was intense, but it instilled in me a strong work ethic and resilience. Later in my career, stepping into leadership roles meant finding my own voice and learning to balance creativity with consistency.
Q. What advice would you give to aspiring chefs in the city?
A. First and foremost, work for passion—nothing else. This industry is demanding, and the hours can be tough, but if you truly love food and hospitality, it’s one of the most rewarding careers you can pursue. Always be willing to learn, stay humble, and push yourself beyond your comfort zone. And most importantly, work for chefs who inspire you—those early experiences will shape the way you cook and lead in the future.
Q. What can we expect from abc kitchens in 2025?
A. 2025 is set to be an exciting year for us. We’re constantly evolving, and our menu will continue to showcase the best seasonal and sustainable produce, with new dishes that stay true to the abc philosophy. We’ll also be expanding our commitment to sustainability, introducing more zero-waste initiatives and innovative ways to minimise our environmental footprint.
Questions compiled by Ivana Syrota
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