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.
