Ben Hasty

Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine and Boston. He is now chef/owner of Thistle Pig Restaurant in South Berwick, Maine. Hasty’s focus is comfort food using local ingredients, including those from his family’s farm, Breezy Hill.

Articles by Ben

Feeding the Restaurant Crew

Note from the Editor: When the staff of a restaurant is fed by the chef, it’s called a “family meal,” and with good reason: the staff of a…