Chef Ben Mulé
Since becoming the Executive Chef of The Blennerhassett Hotel’s Spats Restaurant in 2005, Mulé has methodically moved the dining offerings toward what he knows (and enjoys) most – classic French cuisine.
Originally from Chicago, Chef Ben Mulé cut his culinary teeth under several renowned French chefs in the Chicago restaurant and country club circuit. He is using those experiences to create unique signature dishes like his Gratinée Lyonnaise, or French Onion Soup. Mulé’s recipe, with its combination of Gruyere and Parmesan cheeses was worthy enough for the Chicago Tribune to vote it the “Best French Onion Soup of Chicago”, a city known for its culinary prowess.
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.