Spending many years involved in the high-end catering industry, allowed Ben Tenenblat to build up a wealth of experience that enabled him to develop his own philosophy on the art of gastronomy. He will personally work with you to ensure optimal satisfaction, and to ensure that everything looks as good as it tastes, and tastes as good as it looks.

Ben Tenenblat chefs are selected for their ability to source the finest ingredients, their willingness to experiment, and their creative dynamism.

Possessing almost a decade of experience working in both kosher catering and the events production industry, our Events Director Debbie Tenenblat will provide you with a full 360-degree service, keeping across all levels of detail, and the smallest of minutiae. Anything you can possibly manage to forget, she will have already remembered.

Our Executive Head Chef John A.Wheatley has worked to wide acclaim with Nico Ladenis at Rochester Row, Guy Mouilleron at Ma Cuisine, Pierre Koffmann at La Tante Claire as well as Jean-Christophe Novelli.

A hugely accomplished Sous chef, Stephen Martin has served in a variety of senior kitchen positions at the cream of London hotels and restaurants since the mid-1990s. They share a perfectionist outlook, demanding the highest of standards from their brigade of chefs.

Our Event Planner Virginia Ivanova’s possesses a BA in Events Management – the launch pad for a career that has already comprised running events for organisations as diverse as Cancer Research UK, music festivals and Mozilla. A huge foodie, Virginia has finally found her calling, managing the entire team both in the office and on location.

The man who makes the magic happen is our Duracell Bunny – Operations Manager Peter Celmerowskai. “Prepare to fail, fail to prepare,” is how he rolls. Peter has experience planning and delivering complex and multi-faceted events, all across London. So when everything works out fabulously on the night, he is the person to thank.