Born and raised in Baton Rouge, Louisiana (Geaux Tigers and Who Dat!), Bennett got started in restaurants at the age of 19 as a busboy, which eventually led to serving, bartending, and working banquets at a couple of restaurants around his hometown. He discovered a love for the industry while shucking countless oysters, boiling thousands of pounds of crawfish, and seeing the smile that a bowl of gumbo can bring. He still carries a deep appreciation for Louisiana’s legacy of music, food and culture.
After six years in the Front of House in Louisiana, Bennett decided to go to culinary school in Denver, attending Johnson & Wales University, where he received an Associate’s Degree in the Culinary Arts, while also studying Food Service Management.
Bennett was part of Tavernetta’s opening team in 2017 and grew immensely throughout his five years on the culinary team. He sees hospitality as a driving force and looks forward to making guests and co-workers alike smile daily.
“I take pride in constantly honing my skills and the opportunity to learn/teach something new every day. Ultimately it is the “hospitalian” in me that wants to see every guest and co-worker smile, and the satisfaction that opportunity provides drives me every day.”
