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
1974-1978 Royal Garden Hotel (London/England)
Sous Chef for a worldwide known restaurant
1982 -1991 Co-owner of Fisherman’s Wharf (Baltimore,
1991 Executive Chef and Owner of
The Wharfside Restaurant (Baltimore, MD)
• Since 1992 continually selected
as participant of annual Zoomerang Fundraising Cooking
• Awarded best Crab Cakes by Baltimore Magazine
• Participant at Baltimore Chesapeake annual food
show since 1997