Chef Ben Tehranian graduated from London's Westminster Culinary College in 1978. After having worked and trained in several hotels and restaurants throughout London, he moved to the U.S. and received a B.A. in Hotel and Restaurant Management from the University of Baltimore.

Ben has been professionally involved with cooking since 1982. He has managed and opened several restaurants in Maryland, and participated in several public-cooking events including Chesapeake Kitchen and Zoomerang.

Ben's dishes have received media attention and his crab cakes were dubbed the Best in Baltimore by Baltimore Magazine.

Ben Tehranian invites you to his kitchen to share his experience and skills in a relaxed, involved, and hands-on environment. Or if you prefer, he will hold the classes in your own kitchen using your equipment. Ben also offers assistance with planning and preparing your special gatherings.

1978 Westminster Culinary College (London/England) Degree in Culinary Cooking

1982 University of Baltimore
Bachelor in Hotel & Restaurant Management

Work Experience:
1974-1978 Royal Garden Hotel (London/England)
Sous Chef for a worldwide known restaurant

1982 -1991 Co-owner of Fisherman’s Wharf (Baltimore, MD)

1991 Executive Chef and Owner of
The Wharfside Restaurant (Baltimore, MD)


• Since 1992 continually selected as participant of annual Zoomerang Fundraising Cooking Event
• Awarded best Crab Cakes by Baltimore Magazine (August 2002)
• Participant at Baltimore Chesapeake annual food show since 1997