Ben Roche is the Culinary Innovation Director and Executive Chef at Joywell Foods. He was previously a research and development chef at Hampton Creek, after having spent eight years at Homaro Cantu’s Moto Restaurant, where he worked as the executive pastry chef. While at Moto, Ben developed new cooking techniques and incorporated cutting-edge scientific machinery into his cooking.

Chef Roche is an accomplished speaker, taking on many international appearances as a demonstrator at top venues including Stanford University, the TED conferences, Madrid Fusion, Epcot Center, and PopTech.

Originally hailing from South Carolina, Chef Ben attended Johnson & Wales University in Rhode Island, majoring in baking and pastry, and completed a culinary externship in London. Ben also helped Moto attain Michelin stars, won the Food Network’s Iron Chef competition in 2006 against Chef Morimoto, co-wrote and starred in the Discovery Channel’s Future Food show in 2010, and gave a TED Talk at the TED conference in Long Beach, California, in 2011. He earned his degree in Culinary Arts from Johnson & Wales University in Rhode Island.

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