Ben Kaplan grew up in Cleveland, Ohio, in a family of foodies, which exposed him to multi-ethnic cuisines starting at a young age. Ben moved to New York City for college and graduated from NYU. While in school, Ben discovered his passion for food and wine while working at Fleur de Sel, a Michelin-starred restaurant focused on the cuisine and wine of Brittany.
Ben took a 3 year break from food and wine after college and began working in merchandising for Broadway Shows and other live events. He went back to pursue a career in food and beverage and became a coat check at Scott Conant’s NY Times 3 star Italian restaurant, Scarpetta. He spent 3.5 years there as a Server, Service Director, Assistant General Manager and ultimately as the General Manager. At Scarpetta, Ben developed a passion for Italian wine during his tenure at Scarpetta, working to promote wines “off the beaten path” such as orange wines from Carso and Etna Rosso from Sicily.
After living in New York City for 10 years, Ben was ready for a change of pace and a new environment. He pursued a career with the Barbara Lynch Gruppo based on its passion for education. Beginning with the team as General Manager of B&G Oysters, Ben was quickly promoted to General Manager of all South End restaurants and moved into his current role of Director of Operations for the Gruppo in early spring 2015. When not working, ice hockey is a major passion, and of course, tasting the next geeky wine coming from Italy’s lesser known regions.