Benny’s is run by a small team of dedicated people who prepare just about everything in-house.

Chef Scott Adams, who came to Benny’s in 2003 after having worked at The Urban Pear, is an ardent promoter of slow food. His passion for local, seasonal food extends beyond the kitchen to the classroom of the Montessori School in the Glebe, where he runs an introduction to food and cooking course.

Sous-Chef Dominic Maio came to Benny’s in 2009 from the Cordon Bleu’s Signature restaurant, where he was a Sous-Chef and refined his knowledge of classic French techniques. His grandmother got him started in the kitchen well before he studied cooking - getting his diploma in 1998.

Maître d’hôtel et Sommelier Yvon Foley ran the Agaric Restaurant in Chelsea for many years before coming to Benny’s in 2001.