Narcos

Benjamin Meyer

May 17, 2016 | Fall 2014 Chefs

Benjamin Meyer

Iridescence

Chef de Cuisine Benjamin Meyer is fluent is a wide array of culinary styles. His wealth of experience and expertise in various facets of the culinary industry, coupled with his undeniable talent, make him a priceless asset inside Iridescence, a premiere, AAA Four-Diamond dining destination located on the top floor of MotorCity Casino Hotel.

Since his introduction, Chef Meyer has made several drastic changes to the already dynamic menu with his ability to enhance the personality and character of the dishes, as well as the overall ambiance of the breath-taking space.

Prior to Iridescence, Benjamin was the Corporate Chef at Birmingham, Mich.-based the Dali Group were he was executive chef of Chen Chow Brassiere. Before the Dali Group Benjamin assisted in the openings of both Michael Mina restaurants, Bourbon Steak and Saltwater, once located at MGM Grand Detroit where he was the Executive Sous chef and purchaser for both properties. Previously, Chef Meyer accelerated his craft with Chef Don Yamauchi as Chef de Cuisine at Tribute, as well as, his training with Chef Scott Mickelson of Paragon on the 24th floor of the Grand Pequot Tower at Foxwoods Resort Casino. Chef Meyer has engaged in the Top echelon of restaurants that hold proud accolades such as; Four Diamond achievements, Restaurant of the Year and Wine Spectator Awards.

Chef Meyer Holds a Bachelors of Applied Science in Culinary Arts from Johnson and Wales University where he graduated Summa Cum Laude and an Associates of Applied Science in Business Management from Washtenaw Community College. He has completed course requirements for Thai Cuisine from the Suan Dusit International Culinary School in Bangkok and completed course requirements for Pan Asian Cuisine from At-Sunrice Culinary Academy in Singapore.

Benjamin’s love for food is paired with his love for writing. He combines both as a bi-monthly columnist for the Detroit Free Press. The goal of the column is to teach readers intermediate techniques with food and plating. The objective is to use open ended guides that allow the readers to put their own take on the recipes.

Meyer is a strong supporter of giving back to the community through food-related programs, and is involved in various charitable initiatives throughout metro Detroit, including Growing Hope, Share Our Strength, Gleaners, Helping Hands, Rising Star Academy, Mariners Inn and Forgotten Harvest.