Chef Ben MulÉ chef at Spats Restuarant, Blennerhassett Hotel.

Mulé studied at the Washburne Culinary Institute and has been listed on the National Registry of Who's Who of Chefs. His background in French cuisine placed him on the American Culinary Federation Culinary Olympic Team in Lyon, France in 1992.
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When I became Executive Chef of The Blennerhassett Hotel's Spats Restaurant in 2005, I began moving the dining experience toward what I know best and enjoy most “classic French cuisine." I'm originally from Chicago, where I worked under several renowned French chefs in the Chicago restaurant and country club circuit. When I was 19, I worked with Daniel Sucur who was extraordinarily talented, saw my desire to learn about classical French cuisine, and took me under his wing.

At that time I had already been cooking since I was 12. We joked in my family that my mother was a huge influence on my desire to learn to cook, mostly because she was an absolutely terrible cook herself. We always laugh when I say that when I turned 12, I basically had to teach myself to cook--to save my life.

All of my experiences have become the basis for creating several of Spats Restaurant's unique signature dishes--Gratin Lyonnaise and Chicken Alouette. In these dishes and in everything I prepare I believe the only way to ensure the highest quality—which is what we insist on in the taste of our dishes—is to purchase the finest and freshest ingredients available Then I just let their natural flavors shine through. I am very careful not to over-season or over-cook anything. Just a few fresh herbs, salt and pepper, and I'm done.

--Chef Ben MulÉ