Yes, Chef! Feature: Richard Bennett

Armed with a degree in applied mathematics, Chef Rick Bennett graduated from Kent State University hoping to follow a career path in the actuarial sciences. But after working in restaurants through college, he found a lingering passion and affinity for food that changed his way. He went back to the drawing board and back to school at the Northeast Ohio Culinary Institute. 

The left turn worked out well. Over the years he has worked at some of Cleveland’s finest restaurants—under Chef Brandt Evans at Blue Canyon and Chef Michael Symon at Lola, and helped Shawn Monday open One Red Door. He also served as Executive Chef at Downtown 140 in Hudson, which was named to the Zagat Top Restaurants list.

As the new Culinary Director for Soaring Hospitality Group, he oversees the menus, data management, food cost controls and kitchen staffs in five different operations.

Q. How old were you when you started cooking and when did you know you wanted to become a chef? 

My first restaurant job was at age 14 as a dishwasher.

Q. Looking back on your career, is there anything in particular that makes you proud? 

Honestly, I’ve managed to bolster multi-unit restaurant groups and create profitability where there wasn’t any. I excel at the analytical side of the business. 

Q. Who is the most influential chef in your life? 

Derek Clayton, who was chef de cuisine at Lola, refused to sacrifice quality in his dishes. His standards were exceedingly high and that made an impression on me.

Q. What’s the most memorable meal you’ve ever experienced? 

I had an over-the-top experience at three Michelin-starred Alinea in the Lincoln Park neighborhood of Chicago, often named the best restaurant in the world. It was more like a carnival or a Willy Wonka factory than a restaurant. I had a 16-course modernist, molecular tasting menu. One dish came out with a taffy balloon inflated with helium.

Q. What’s your favorite dish on your menu and why? 

Currently, I’m loving the Lemon Chicken with an amazing herby lemon butter gravy. It’s a perfectly balanced dish that feels homey, earthy and comforting, simple and elegant in execution. 

Q. When you cook for yourself at home, what’s your favorite thing to prepare? 

My wife and I most often eat Pasta Aglio e Olio with cremini and shiitake mushrooms.

The Aviator is at 20920 Brookpark Road in Cleveland; Via Roma Event Center and Ristorante is at 8922 Ridge Road in North Royalton; and Encore Event Center is at 16808 Pearl Road in Strongsville. Visit

SoaringHospitality.com for more information.