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Four Seasons Hotel New York Downtown

  • 27 Barclay Street, New York, New York, 10007, U.S.A.

Ben Small

Executive Chef, CUT by Wolfgang Puck
“There are no problems, only solutions.”


Four Seasons Tenure

  • Since 2014
  • First Four Seasons Assignment: Four Seasons Hotel Bahrain Bay

Employment History

  • Four Seasons Hotel Bahrain Bay; Spago Beverly Hills, WP24 by Wolfgang Puck at Ritz-Carlton LA Live; The Source by Wolfgang Puck, Washington DC


  • Bachelor’s Degree, Hotel and Restaurant Management, California State Polytechnic University, Pomona; Culinary Institute of America, Greystone


  • Thousand Oaks, California, USA

Languages Spoken

  • English, Spanish

As a native Californian, Ben Small’s culinary career actually started at five years old. Standing on a stool by his Nonni, his curiosity started peaking with the aromas of her special meals.

His interest in a career in culinary arts started to blossom through his teens, which ultimately led him to an easy career choice following graduation. Small attended the Collins School of Hospitality at Cal Poly Pomona, California and the Culinary Institute of America at Greystone, Napa Valley.

Small has been a staple of the Wolfgang Puck Fine Dining Group for more than 10 years, starting at Spago Beverly Hills, and then as a Sous Chef at WP24. Following his experience in California, Small moved to Washington, DC as Executive Sous Chef at The Source and then returned to Los Angeles at CUT Beverly Hills. However, all of this was simply a training ground to prepare him for his next big adventure overseas.

In 2014, Small moved to Bahrain to open two new restaurants including CUT and re/Asian Cuisine at Four Seasons Hotel Bahrain Bay. In 2016, just two years after landing in Bahrain, another part of the Middle East came calling when Chef Wolfgang Puck tasked him to open CUT by Wolfgang Puck in Doha. Small enjoyed the challenge and was excited about opening such an iconic restaurant in a region with a strong food and beverage portfolio.

Now in 2019, Small’s arrival as the new Executive Chef at CUT by Wolfgang Puck in New York City heralded a new day for the restaurant as he took the reigns from outgoing Executive Chef Raymond Weber. Small brings a wealth of international experience and innovation to CUT, where his focus is to connect with local farmers and local distributors in the tri-state area to integrate more of a farm-to-table approach in the restaurant. Expect to savour pasta dishes, dedicated to Nonni of courses, along with some crudos, seafood, and of course, the best steak in New York City.

Over the years, Small has continued to prove both his culinary and management skills garnishing numerous awards including Best Lounge 2015/2016, Restaurant of the Year 2016, Best New Restaurant Food & Travel Arabia and Best Fine Dining Restaurant Middle East.

In his down time, Small enjoys spending time with his wife and two dogs hiking and enjoying the great outdoors. His passion, his love of the culinary arts and his sense of adventure brings new and exciting tastes to CUT by Wolfgang Puck New York.