Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Ben Merritt

North Richland Hills

Summary

Dynamic Executive Chef with a proven track record at Merritt Restaurant Group, Inc., where I opened three successful restaurants. Expert in menu development and cost control, I enhanced customer satisfaction through innovative dishes while fostering a collaborative kitchen environment. Committed to food safety and building strong vendor relationships for quality sourcing.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

17
17
years of professional experience

Work History

Executive Chef/Owner/Operator

Merritt Restaurant Group, Inc
06.2014 - 07.2025
  • Opened 3 restaurants in a span of 11 years. The restaurants were: Fixture - Kitchen and Social Lounge (2014- 2022), Ben's Triple B (2019-2021), and Fitzgerald (2021-2025)
  • Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.

Executive Chef

Into The Glass Wine Bar & Texas Cafe
01.2009 - 05.2014
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Designed farm-to-table concept that elevated restaurant's market position and appeal.

Education

Culinary Arts

Art Institute of Dallas
Dallas
03-2006

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Customer service
  • Fine dining
  • Vendor relationships
  • Culinary techniques
  • Signature dish creation

Accomplishments

Both Fixture - Kitchen and Social Lounge and Fitzgerald were awarded Best New Restaurant in Fort Worth by Fort Wort Texas Magazine

Ben's Triple B was awarded Best Burger by FW Weekly Magazine

I won Top Chef of Fort Worth in 2015 and Top Chef Master of Fort Worth in 2016

I won my episode of Chopped on the Food Network in 2018

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Executive Chef/Owner/Operator

Merritt Restaurant Group, Inc
06.2014 - 07.2025

Executive Chef

Into The Glass Wine Bar & Texas Cafe
01.2009 - 05.2014

Culinary Arts

Art Institute of Dallas

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