Yes, Chef! Feature: Ben Erjavec

After graduating from the prestigious Pennsylvania Academy of the Fine Arts culinary school, Geauga County native Chef Ben Erjavec enjoyed successful stints at Pinehurst Country Club in North Carolina, and the renowned Oceanaire Seafood Room in Baltimore’s Harbor East. While in the Charm City, his eatery racked up best restaurant awards from a bevy of national magazines. 

When he married and started a family, it was time to return homeward. Along with his co-owners, Chef Ben opened Blue Heron Brewery in 2017, which has been named home of the best burger, appetizer and steak, as well as overall venue by local magazines over the years.

Q. How old were you when you started cooking? When I was 15 years old, I started cooking at a small restaurant in Fairport Harbor.

Q. How is creating dishes at a brewery different than a regular restaurant? Being in a brewery has proven to be quite a bit more casual dining than that of my past, however, it is fun and challenging to keep the menus fresh and exciting while still keeping it affordable to the guests. 

Q. What’s the most memorable meal you’ve ever experienced and why? My wife and I still talk about a dinner we enjoyed in Philadelphia. It was the chef’s 12-course menu, which featured extremely eclectic items. Each course was paired with a sample of wine or cocktail. Some memorable items were rabbit, wild boar, elk and other distinctive ingredients. 

Q. To garnish or not to garnish? I like to garnish dishes as people eat with their eyes. It’s important to have height on the plate and the easiest way to achieve this is through garnishes. 

Q. What music do you listen to when you’re working? Any kind, as long as there is music playing. Working in the kitchen is a grind, and when there is music on, everyone is in a better mood and the creative juices flow. You can’t be in a bad mood if you’re singing.

Q. Country you’d most like to visit to experience its cuisine? Italy. It would be great to visit all the open-air markets and sample the regionally inspired dishes Italians are so passionate about. 

Q. Looking back on your career, is there anything in particular that makes you proud? I would say the thing that makes me most proud is the work ethic that I carry. I hold myself and my team to the highest of standards. Thanks to having a great team behind me, there’s a feeling of accomplishment every day in what we are able to achieve. I’m also proud of the sheer volume of people we serve. For instance, with Thanksgiving and Christmas coming up, we offer complete meals to go for around 2,500 families in one day.

Blue Heron Brewery and Event Center is located at 3227 Blue Heron Trace in Medina. Call 330-870-2583 or visit BlueHeronMedina.com for more information.