UPDATE: Check out our Pop Up Schedule below as we get ready for Opening Day!
General Manager
Mike brings more than a two decades of hands-on restaurant leadership, culinary operations, and guest service experience to Twisted Kitchens. With a background spanning roles as Executive Chef, General Manager, Kitchen Supervisor, Corporate Trainer, and Culinary Manager, he has built his career around great food, strong teams, and smooth day-to-day operations.
Throughout his career, Mike has led kitchen and front-of-house teams, created and executed menus, managed food costs and inventory, coordinated catering and private events, developed vendor relationships, and maintained high standards for quality, cleanliness, and guest satisfaction. His experience includes leadership roles with independent restaurants, country club dining, hotel food service, and high-volume restaurant brands.
As General Manager of Twisted Kitchens, Mike oversees daily operations, menu execution, team development, customer service, vendor coordination, and event planning. His approach combines practical restaurant experience with a strong commitment to consistency, hospitality, and creating food people want to come back for.
Formally trained in Culinary Arts and restaurant management, and certified in food safety, Mike helps ensure that Twisted Kitchens delivers a professional, welcoming, and high-quality experience from the kitchen to the customer.
Executive Chef
Ben brings more than a decade of culinary experience, kitchen leadership, and high-volume food service expertise to Twisted Kitchens. With a background in both fine dining and fast-paced restaurant environments, Ben has built his career around consistency, discipline, quality, and strong kitchen execution.
His experience includes serving as Sous Chef and Kitchen Manager in restaurants ranging from white-tablecloth dining to busy seasonal beachside operations. Throughout his career, he has overseen daily kitchen operations, trained and supervised cooks, managed food ordering and inventory, coordinated with vendors, supported menu development, and maintained high standards for cleanliness, safety, presentation, and taste.
As Executive Chef of Twisted Kitchens, Ben leads the culinary direction of the business. He oversees menu execution, food quality, kitchen standards, prep systems, inventory control, and back-of-house operations. His leadership style is shaped by years in the kitchen as well as his military service, bringing discipline, reliability, teamwork, and calm under pressure to the heart of the operation.
Benjamin’s focus is simple: serve food that is consistent, well-executed, and memorable, while building a kitchen culture rooted in pride, professionalism, and a strong work ethic.
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