Meet the Chef: Ben Cude
Growing up in Huntington Beach, California, Ben Cude developed a deep appreciation for fresh, bold flavors—especially the coastal tradition of tacos. His passion for food and hospitality led him into a career dedicated to enhancing dining experiences, particularly within higher education.
Ben’s culinary journey began in Southern California, where he honed his skills at Tract’s Chophouse in Long Beach, Jar in Los Angeles, and Marriott in Bakersfield. A graduate of the California School of Culinary Arts, he built a strong foundation in innovative, high-quality cuisine before relocating to Upstate South Carolina in 2012.
Since joining Aramark, Ben has served as Chef Manager at Lander University, Anderson University, North Greenville University, and the South Carolina Governor’s School for the Arts and Humanities. In 2025, he became the Campus Chef at Erskine College, where he continues to bring his passion for food, leadership, and creativity to campus dining. His expertise lies in blending traditional Southern cuisine with modern food trends, ensuring that every meal is an experience, not just a necessity.
A firm believer in the dedication and hard work behind every dish, Ben thrives on leading teams, fostering change, and creating memorable culinary experiences for students and faculty. Whether introducing innovative menu items or developing creative food hacks—like his signature Chicken Nugget Panini—he is always looking for ways to elevate campus dining.
When not in the kitchen, Ben enjoys spending time with his wife, Heather, and their two daughters, Marybeth and Sarah, in Anderson, SC. His dream destination? Yellowstone, where he hopes to enjoy a perfectly cooked elk dish under the open sky.
