As a young boy growing up in Beaufort, South Carolina, Ben Roche did the kinds of things boys that age do – make "volcanoes" and create Alka Seltzer "bombs" in his best friend's kitchen. But for Roche, those early scientific experiments were more than a passing childhood fascination; rather they laid the foundation for a career as one of this country's most innovative pastry chefs. As Executive Pastry Chef for Moto, Roche's kitchen has the usual ingredients one might expect to find, but also houses tanks of liquid nitrogen, helium and nitrogen gas, items more frequently seen in a lab than in a kitchen.

Worlds away from Moto, Roche's first kitchen experience was as a dishwasher in high school. While at work, he could often be found watching the chemical reactions taking place in the baking process and Roche realized he was hooked. After graduation, he enrolled in the Baking & Pastry program at Johnson & Wales University (Rhode Island, 2000) and worked nights at Pastiche, an upscale dessert bar and café in Providence. After 18 months, he left to fulfill his school externship in Hook, England at Tylney Hall, a boutique hotel just outside London. Roche returned to the States in 2002 to join the culinary team at Ouisie's Table, one of Houston's most esteemed restaurants. Six months later, Roche was offered a position as baker at the world-renowned Charlie Trotter's, where he elevated his skills and was exposed to the highest level of cooking and artistry – and also where he met Homaru Cantu. The two science-minded chefs connected immediately, and when Cantu had a pastry position open up at his recently opened Moto, his first call was to Roche. After just four months, Roche was elevated to the Executive Pastry Chef position.

Now side-by-side in the kitchen at Moto, Roche and Cantu inspire, collaborate and support one another to bring their forward-thinking ideas to fruition. Known to use a class IV laser, cutting edge technologies, and liquid nitrogen to create intensely aromatic food and drinks and thought-provoking dish concepts, Roche's only concern is having too many ideas to present at one time. "Working in the kitchen at Moto is all about a new way of thinking. Our flavor combinations might seem familiar at first but many of the traditional principles of a dish are stripped away, leaving the diner to experience delicious mental stimulation and surprise," states Roche. New dessert experiences like No Smoking in Chicago and Chili Cheese Nachos are good examples of his culinary philosophy brought to the plate.

The sought after pastry chef has shared the stage with many distinguished innovators and food specialists and his talent as a pastry chef has caught the attention of consumers and critics around the world. He has appeared on Dinner Rush and Dinner Impossible, both on The Food Network, as well as on Iron Chef America and Roche has presented at the global gastronomic forum Madrid Fusion, Stanford University's Design School, Poptech!, Taste3 and many other events. It's fitting that the young, curious boy experimenting in his friend's kitchen now creates some of the most technically innovative and "explosive" desserts

MIXOLOGIST Mike Ryan
HEAD BARTENDER at Sable Kitchen & Bar

As head bartender at Sable Kitchen & Bar, Mike Ryan brings his signature culinary flair to the craft cocktail movement. The Cooking and Hospitality Institute of Chicago graduate, former Moto sous chef and self-described “shot and a beer guy” became accidentally enamored with bartending while working as a cook at Fulton Market molecular gastronomy restaurant Moto between 2005 and 2008 “He [owner Homaro Cantu] wanted a cook behind the bar,” remembers Ryan. “I was literally looking up recipes in a book.” Soon, Ryan became interested in the possibilities presented by unusual spirits, classic mixes and new flavor profiles.

Ryan grew up outside Philadelphia in Pottstown, Pennsylvania, and moved to Chicago in 2001 to attend culinary school, and, while working at Otom and Moto, began spending his free time at Wicker Park’s The Violet Hour. “I was trying all the classics, reading up on the history,” Ryan remembers. In 2008, he was asked to join The Violet Hour team.

“My mentor is [Violet Hour head bartender] Mike Rubel,” says Ryan. “He’s incredibly knowledgeable about spirits and their history.” Ryan spent his time at The Violet Hour “banging out drinks, tasting, learning, really understanding the relationships between sweet, sour, bitter and booze.” At the same time, he continued to hone his hospitality skills. “How great is it when you can give somebody exactly what they’re looking for, even if they don’t know exactly what they want?”

Ryan’s behind-the-bar plan for Sable is to leave guests feeling both at home and constantly engaged. As far as mixology goes, he says, “I’m a fan of bright, loud, vibrant flavors. I like to use egregious amounts of bitters, bold whiskies and try cool savory ingredients while utilizing my kitchen background.  Ryan wouldn’t have left The Violet Hour for an opportunity any less promising, he says. “Being in charge at Sable gives me the chance to explore some thoughts I have about cocktails, and chase down a few philosophical ideas about bartending.” Under Ryan’s leadership, the Sable bar houses one of the largest selections of brown spirits in the city.

An Albany Park resident, Ryan was named Chicago magazine’s “Best New Bartender” in May 2011. Under Ryan’s direction, Sable was named one of Food & Wine’s “Best New Bars in America” (April 2011) and received Time Out Chicago’s 2011 Eat Out Award for “Best New Beverage Program”. Ryan was a 2009 scholarship recipient in the Cocktail Apprentice program at New Orleans’ annual Tales of the Cocktail, a high-profile industry convention. He has been featured in The New York Times, the Chicago Tribune, and Whiskey magazine.

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