Mike Phillips' successor, Benjamin Jacoby, makes the menu his own.
Like many practitioners working in the restaurant industry, Craftsman chef Benjamin Jacoby started at the bottom: a 14-year-old washing dishes in the ridiculously small kitchen at the former Chet's Taverna. In the intervening seven years, Jacoby worked his way up until he was sous chef to chef/co-owner Mike Phillips. "I kind of grew up there," said Jacoby. "It's where I learned to love food, and cook food."
Jacoby followed his mentor to the Craftsman in 2006. When Phillips left the restaurant about 18 months ago -- to focus on producing charcuterie at his Green Ox Meat Co. -- Jacoby stepped up to the stove. Since then, he's been slowly making the menu his own, all the while honoring the lessons he learned from Phillips.