Benjamin Chesley, Executive Chef

A graduate of the New England Culinary Institute, Chef Chesley began his career with several well- renown restaurants in the trendy Portsmouth, New Hampshire dining scene.

Chesley's professional experience includes contributing as saute and Sous Chef at the Green Monkey in Portsmouth New Hampshire, Sous Chef at the Wellington Room also in Portsmouth New Hampshire, prior to joining Epoch Restaurant as Sous Chef in 2012. Epoch Restaurant opened in 2009 and was quickly recognized as one of the Hottest Restaurants in New Hampshire as noted by New Hampshire Magazine.

"The thing I like most about cooking is the way it brings people together. Whether you're coming in for dinner, grabbing a bite at the bar or celebrating a special occasion, our goal is to be the "neighborhood" restaurant and bar for any occasion. We want you to feel comfortable.

My love of cooking started at a very young age. Growing up we always had a big garden and I loved learning how to grow food and then turn it into something special. That 'garden fresh' philosophy continues at Epoch as we've added a number of farm-to-table dishes from local farmers as well as local/regional vendors, the fresh seafood and home-made desserts. We endlessly source out the best quality ingredients for our guests.

The cuisine at Epoch is best described as classic New England fare with subtle influences from all around the world. We try to cater to a wide variety of tastes, As a chef at Epoch Restaurant for nearly three years I look forward to continuing our innovative tradition, introducing fresh, local, exciting, cuisine. We'll see you there!"