Chef de Cuisine
A veteran of the restaurant industry, Chef Ben Pflaumer has worked in top kitchens including Osteria Morini in Washington DC, Mica Restaurant in Philadelphia and a number of Vetri Family Restaurants in Philadelphia.
Pflaumer was first introduced to the restaurant industry at the age of 14, working as a dishwasher at Roma Italian Restaurant in Dover, Delaware. His passion for the kitchen led him to pursue a degree in Occupational Studies for Culinary Arts at The Culinary Institute of America in Hyde Park, NY.
After graduating from the Culinary Institute of America in 2010, Pflaumer moved to Philadelphia and began his formative years in the kitchen under the tutelage of Chef Marc Vetri. While working in restaurants like Amis Trattoria and Vetri Cucina, Pflaumer honed his skills and mastered techniques from butchery to baking to the art of pizza and pasta dough making. Pflaumer later took on the role of Chef de Cuisine at critically acclaimed Mica in Philadelphia, where he was responsible for crafting menus and executing kitchen service for the 30 seat fine dining establishment.
With years of experience and a keen understanding of Italian cuisine, Pflaumer became Sous Chef at Osteria Morini—the DC outpost of the Altamarea Group’s Northern Italian restaurant, and was quickly promoted to Executive Chef. In 2015, Pflaumer was recognized by Zagat as one of the “30 under 30” players redefining the DC food scene in 2015—a feat that has helped shape his career and continue his growth as a chef.
Pflaumer joins Chef Nick Stefanelli and his team at Masseria as the Chef de Cuisine and brings an impressive list of achievements and an extensive knowledge of Italian cooking to the team.