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Benjamin Sukle  

Chef of Birch and Oberlin

At birch, Ben uses his traditional training and non-traditional experiences to craft an accessible and engaging menu. The name birch comes from childhood nostalgia as Pennsylvania Dutch birch beer was something Ben cherished growing up. In the same way a birch tree starts from its roots, Ben takes a “from the roots up” approach to all aspects of dining. The cuisine is creative and modern and expresses the best of New England's seasonal environment. In the short time birch has been open, Ben has been fortunate enough to be nominated for Best Chef: Northeast by the James Beard Foundation and having birch included in Bon Appetit's list of Top 50 Best New Restaurant in the Country.

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