New York, NY | Ruschmeyer's , The Fat Radish
Ben started his career at the age of sixteen, working with internationally acclaimed restauranteurs and chefs such as Gordon Ramsay, Raymond Blanc, and Rick Stein both in the United Kingdom and the States. In 2008, Ben founded catering and events company Silkstone, with friend and business partner, Philip Winser. Since its creation Silkstone has become one of New York’s leading creative events agencies developing luxury brands throughout the States using innovative event design, marketing campaigns, and digital strategy. Ben then went on to create renowned New York City eatery The Fat Radish serving a menu best described as, elevated home cooking using local seasonal vegetables, and sustainably sourced proteins.
Ben opened Silkstone’s second restaurant Ruschmeyer’s in Montauk, Long Island in 2011 focusing on simple local Seafood. Soon after he opened The Leadbelly Oyster Bar. In the fall of 2013 Towill opened his fourth restaurant The East Pole in Manhattan’s Upper East Side. He also completed his first book “The Fat Radish Food Diary” to be released in the fall of 2014 with Rizzoli. Ben recently completed “A Ride In The Country” – a coast to coast bike ride raising funds and awareness for NYC charity Just Foods, and writing an eight week dispatch about food across the US for The New York Times T Magazine. Ben is now based in Charleston.