Ben H. Simpkins WCMC, CEC, CCA, AAC

Ben Simpkins earned an Associate Degree in Culinary Arts from Johnson and Wales University. Simpkins started his career in hotels and rose quickly through the ranks, accepting his first management position in 2000 when he was name Banquet Chef of the Sheraton Norfolk Waterside where he prepared plated dinners for up to 1,200 guest.

In 2002,  Simpkins transferred to the Westin Hotel in Cincinnati, Ohio, where he worked as Executive Sous Chef.  At the Westin, he directed two restaurants and prepared banquets for NFL and MLB teams in addition to many celebrities. In 2003, Simpkins decided to return to Virginia Beach as  Executive Chef of the Sunspree Oceanfront Resort. In 2004, he found a more permanent home at Towson’s (MD) Sheraton Baltimore North where he served as Executive Chef for three years. He then decided to share his passion for cooking with the next generation and he became a Chef Instructor at Baltimore International College where he taught savory classes for more than 3 years.

With the farm-to-table movement in full force,  Simpkins open a 17,000 square-foot farmers market on 400 acres called Richardson Farms.  He started the culinary program and within 6 years had a brigade of over 50 cooks. His down-home approach to local, from-scratch, comfort food put Richardson Farms on the map.

Eager to explore new segments, Simpkins accepted the Executive Sous Chef position with the Army Navy Country Club where he directed a team of 50 cooks and was responsible for the daily operation of 6 outlets.  He later accepted the Executive Sous Chef position at Baltimore Country Club where he was responsible for two clubhouses.  After winning the ACF NE Regional Chef of the Year, he was offered the Banquet Chef position with the prestigious Everglades Club.  He moved 

to Myrtle Beach SC where he Was the Executive Chef of The Dunes Golf and Beach Club.

Simpkins is a member of the American Culinary Federation, is a Certified Executive Chef, Certified Culinary Administrator and was inducted into the honorable American Academy of Chefs. He is also a World Certified Master Chef through W.A.C.S.

When he's not in the kitchen, he is with his wife, Karen, son, Tyler (15) and Madysn (12).