Ben Grupe's guest appearances

Ben Grupe

The Line

Meet St. Louis

We Eat Stuff STL

Nick Bognar

Zoe Robinson

Jason Bockman

Mai Lee

Bob Brazell

Logan Ely

Rick Lewis

Caiti Carrow

Qui Tran

Jess Shadbolt

Nick Curtola

Angie Rito

Victoria Blamey

Elise Kornack

Erin Shambura

OwlTail

Tempus

From competing on an international level as team captain for the U.S. Culinary Olympic Team, to opening a new restaurant in the middle of a pandemic, Chef Ben Grupe thrives on a challenge. He started out as a dish-washer when he was a teenager but discovered there was a passion to be found in cooking. He soon discovered the competitive side of the culinary world, from an intense apprenticeship to the culinary Olympics to competing for election for the Bocuse d'Or, the most prestigious culinary competition in the world. As the executive chef for Elaia he was nominated for a James Beard for Best Chef Midwest. But his real dream was creating and opening a place of his own. Delays and then a pandemic meant Tempus in the Grove neighborhood opened last October during the height of uncertainty. But they adapted to the challenge, turning to take out only. Yet they're counting down to the day they can welcome diners into the restaurant. Dig in for a conversation about taking on challenges, what drives Chef Grupe in the kitchen and what he looks forward to most about the next year.

From competing on an international level as team captain for the U.S. Culinary Olympic Team, to opening a new restaurant in the middle of a pandemic, Chef Ben Grupe thrives on a challenge. He started out as a dish-washer when he was a teenager but discovered there was a passion to be found in cooking. He soon discovered the competitive side of the culinary world, from an intense apprenticeship to the culinary Olympics to competing for election for the Bocuse d'Or, the most prestigious culinary competition in the world. As the executive chef for Elaia he was nominated for a James Beard for Best Chef Midwest. But his real dream was creating and opening a place of his own. Delays and then a pandemic meant Tempus in the Grove neighborhood opened last October during the height of uncertainty. But they adapted to the challenge, turning to take out only. Yet they're counting down to the day they can welcome diners into the restaurant. Dig in for a conversation about taking on challenges, what drives Chef Grupe in the kitchen and what he looks forward to most about the next year.

Episode 135: Ben Grupe | Tempus

On today's episode I welcome St. Louis native chef Ben Grupe.  Like many traditional chef trajectories, Ben began his career in the industry as a dishwasher. He worked extensively at country clubs and became addicted to competition as team captain for the U.S. Culinary Olympic Team in 2016 and while competing in the Bocuse d'Or, the most prestigious culinary competition in the world. He was recently a James Beard Award semi-finalist (2018) for "Best Chef Midwest." His new restaurant venture, Tempus, opened after a year of delays in October 2020. Never planned as a takeout or to-go restaurant, we speak extensively on this episode about opening up a restaurant during a pandemic and the unique challenges Ben faces as a brand new operator.Photo by RJ HartbeckHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by becoming a member!theLINE is Powered by Simplecast.

On today's episode I welcome St. Louis native chef <a href="https://www.bengrupe.com/about" rel="nofollow" target="_blank">Ben Grupe</a>.  Like many traditional chef trajectories, Ben began his career in the industry as a dishwasher. He worked extensively at country clubs and became addicted to competition as team captain for the U.S. Culinary Olympic Team in 2016 and while competing in the Bocuse d'Or, the most prestigious culinary competition in the world. He was recently a James Beard Award semi-finalist (2018) for "Best Chef Midwest." His new restaurant venture, <a href="https://www.tempusstl.com/" rel="nofollow" target="_blank">Tempus</a>, opened after a year of delays in October 2020. Never planned as a takeout or to-go restaurant, we speak extensively on this episode about opening up a restaurant during a pandemic and the unique challenges Ben faces as a brand new operator.Photo by RJ HartbeckHeritage Radio Network is a listener supported nonprofit podcast network. Support The Line by<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> becoming a member</a>!theLINE is Powered by <a href="http://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>.

Ben Grupe of Elaia &amp; Olio stopped by to show off some gold medals! He had recently returned from the culinary olympics in Germany, where he held the position of team captain. Hear all about how the competition went down!For a New Years' gift to We Eat Stuff, would you consider giving our podcast a rating and review? It would mean the world to us! That helps get the word out about what we're doing, and help even more people learn about the great stuff going on in St. Louis!We'd also appreciate your support on our patreon site! Please visit www.pateron.com/weeatstuff to make a financial contribution. Thanks.

Ben Grupe of Elaia &amp; Olio stopped by to show off some gold medals! He had recently returned from the culinary olympics in Germany, where he held the position of team captain. Hear all about how the competition went down! For a New Years' gift to We Eat Stuff, would you consider giving our podcast a rating and review? It would mean the world to us! That helps get the word out about what we're doing, and help even more people learn about the great stuff going on in St. Louis! We'd also appreciate your support on our patreon site! Please visit <a href="http://www.pateron.com/weeatstuff" rel="nofollow" target="_blank">www.pateron.com/weeatstuff</a> to make a financial contribution. Thanks.

30 - Ben Grupe - Elaia & Olio