Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes… Favorite success quote or mantra:

• "Food of love for the love of food."

In this episode with Ben Poremba we will discuss:

• Show Notes
• Think of every customer as family
• Restaurant as a social hub
• Learning from your parents
• Not following conventional restaurant rules
• The history of food
• The philosophy of food
• Failures
• Catering
• Networking
• Living and being intentional
• Finesse in the industry
• Long-term gain vs. short-term gain
• Political motives in building a restaurant
• Strong community roots and growth
• Finding the balance between caring enough without losing sight of "it's just food"
• The importance of an identity
• Remove yourself from the restaurant

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Words
2. What is your biggest weakness?
   • Words
3. What's one question you ask or thing you look for during an interview?
   • What do you want to do or be?
4. What's a current challenge? How are you dealing with it?
   • Having to physically be back in the kitchen.
5. Share one code of conduct or behavior you teach your team.
   • Do things with intention.
6. What's one book we must read to become a better person or restaurant owner?
   • Maxims by La Rochfoucauld
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Authentic community outreach.
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Human Resources!
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Commitment to people and NOT processes
   • Stay committed to a place
   • Creativity

Contact info:

Email: [email protected]

Thanks for listening!

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Huge thanks to Ben Poremba for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!