Chef Osh

Benjamin Osher, aka Chef Osh, is a seasoned foodservice professional with over two decades of experience spanning fine dining, hospitality, private service, and entrepreneurial ventures. He cut his teeth at the renowned Nobu Restaurant Group, where he spent nearly a decade working across Los Angeles, New York, and ultimately as Executive Chef in Moscow, Russia. He went on to maintain the Michelin Star as Chef de Cuisine at Junoon, one of New York City’s premier modern Indian restaurants.

In recent years, Osher has immersed himself in Los Angeles’ dynamic food scene—working as a private chef, caterer, and sauce manufacturer, while holding positions on the line at acclaimed spots such as Konbi and Ronan. He also served as Executive Chef at Mama Shelter LA, a vibrant boutique hotel under the Accor Hotel Group umbrella.

During the pandemic, he founded Gorilla Pies, a small-batch artisan pizzeria in Valley Village specializing in Pittsburgh-style pizza. Launched in June 2021, the brand quickly gained critical acclaim and a cult following, with features in Eater LA, LA Times, CBS, and FOX. After three successful years at the helm, Osher has transitioned the concept into pop-ups, catering, and private event activations—leaving the door open for future expansion.

Most recently, Osher completed a chef residency at the GoldenEye Resort in Jamaica, where he worked as a private chef for a select UHNW clientele under the stewardship of music legend Chris Blackwell.

He is currently exploring new opportunities in the food & beverage and hospitality industry, bringing with him a blend of creative vision, operational excellence, and global culinary perspective.

CONTACT:chef.osh@icloud.com | 323.445.9202 | @chef_osh 

Past events:

Korean Film Council (Buffet, 100 PAX)
Pan Asian Buffet served at a conference held by the Korean Film Council.

Beef & Broccoli
Tuna Poke
Japchae
Green Salad, Puffed Wild Rice, Candied Ginger
Roasted Baby Beets,Marinated Tofu, Yuzu Vin.
Seaweed Salad
Veggie Spring Rolls
Steamed Rice (White/ Brown)

Monkey Town for Facebook(Tasting, 50 PAX) plated
tasting menu served to facebook recruits in an immersive video installation.

Japanese Style Rock Shrimp Ceviche, Heirloom Cherry Tomato, Wonton Chip
Sesame Soba Salad, baby kale, cucumber, carrot, jicama
Miso Braised Short Rib, Japanese Sweet Potato, Red Frill Mustard
Coconut Mango Kamameshi (Rice Pudding)

DPN Holiday Party (Family Style, 18 PAX)
Family-Style dinner celebrating the holidays for DPN talent Agency

Snack:Thai Mix Nuts
Canapes: Smokey Spicy Miso Short Rib, Chicken Satay, Fresh Veggie Spring Roll
Dinner: Beef Pad Thai, Roasted Chicken with Tamarind Lime Glaze, Veggie Thai Green Curry
Dessert: Mango Sticky Rice, Cookies & Brownies

Baby Shower (Buffet, 50 PAX)
Korean Colombian themed buffet for Danny Lee Works

Green Salad | Asian Pear, Crispy Bean Thread (Sesame/ Ginger Soy). Avocado
Gochujang Miso BBQ Kalbi Slider |  Pickled Daikon, Fresh Daikon, KImchi
Spicy Chicken Slider | shredded cabbage, pickle/kimchi), spicy mayo
Bulgogi Plantian Kimchi Empanada
Kimbap (Grd Beef, Tamago, Takuan, Carrot, Spinach)
Veggie Kimbap

Ojai Birthday Buffet (40 PAX)
Two-part buffet to celebrate the birthday of a REcording artist (confidential).

APP TABLE
Masala Mix Nuts
Assorted Pickles
Beef Tartar Casava Chip
Celery |Thai Peanut Mousse | Crispy Shallot
Shrimp Musubi
Vegetable Musubi

DINNER TABLE
Cold Sesame Soba
Roasted Branzino | Vietnamese Citrus Herb Glaze
Baby Kale Salad | Szechuan Vinaigrette
Veg Thai Curry
Garlic Brown Rice

The Wandering Chew (Pop-Up Tasting, 300 PAX)
My life story on a plate. Plated tasting menu held in Union Square, NYC for Dinnerlab.

AMUSE: Borscht (Toungestrami, Yuzu Sour Cream, Beet & Chile Pickled Cabbage)

Thai Spiced Chicken Liver Mousse, Schmaltz Grilled challah, Tamarind Lime Gelee
Cocotel de Camarones, Guacamole, Crispy tortilla
Mandarin Kosho Seabass, Sauteed Baby Spinach, Garlic Chip
Bitter leaves, Sesame Truffle dressing, Crispy shiitake
Five spice chicken, Pumpkin Purée, Sweet& Spicy Pepita,

PALATE CLEANSER: Lemon Verbena tea
DESSERT: Kamameshi ( mochi+ crispy rice+ Stewed pumpkin+ spice IC)

WORK EXPERIENCE:

Goldeneye Resort, Resident Chef 12/24-2/25

Recruited to launch both a fine dining and artisan pizza pop-up concept for one of the region’s most exclusive real estate developments. Within a condensed timeline, I designed and executed full-service culinary programs for the Gazebo and Shabeen Bar outlets—creating operational systems, training local staff, and establishing sourcing relationships with nearby farmers, fishermen, and artisan producers. Over a 10-week run, I delivered daily service for UHNW guests and ownership, earning consistent praise for both food and execution. I documented all recipes, plating techniques, and procedures to ensure consistency and legacy after my departure. The restaurants continued operations seamlessly with trained staff and systems in place—reflecting the program’s success in both quality and sustainability.

Gorilla Pies, valley Village, CA, Founder/Chef, 2021-2024

Earned critical acclaim from EaterLA, LA Times, CBS, and Fox News. Led culinary R&D, menu development, and product testing to create unique, high-quality offerings. Managed all aspects of kitchen operations, vendor sourcing, food safety compliance, and financial oversight.
Implemented high operational standards, fostering relationships with suppliers and driving brand growth.

Mama Shelter Hotel, Los Angeles, CA, EXECUTIVE CHEF 2020

Successfully ran a boutique hotel owned by Accor in the heart of the pandemic. Did $1M+ in Food & Beverage sales during COVID-19, from our rooftop in the heart of Hollywood. Directed food operations for multiple outlets, managing menu development, staff training, and
operational logistics. Successfully reduced food costs to under 25%, generating over $1M in revenue during COVID-19. Managed vendor relationships and procurement, ensuring cost-effective sourcing while maintaining quality.

Just+Add Beer Sauce & Marinade Mix™, Founder/Chef November 2017- 2020

Conceived, tested and launched the first sauce designed to cook with beer.  Worked with a food technologist to develop commercial formulas from my culinary recipes. Manufatcured FDA tested/ approved CPG offering.  Responsible for managing product development, production, recipe development, social media content development. https://justadd.beer

Private Chef Beverly Hills / Ojai, California January 2017-Current

Working with celebrity clients from film & television as private chef providing everything from everyday meals to catering special events. Extensive experience working with special requests, dietary restrictions, and creative problem solving.

Christophe Harbour Development Company (St. Kitts), Chef de Cuisine Feb 2016- Aug 2016

Managing the operations of 3 food outlets (Pavilion, Salt Plage, Staff Canteen) for this Real Estate Development/ Super-yacht Marina in the Caribbean.  Working closely with Executive Chef, Miles Thompson. Responsibilities: Revitalizing the property’s culinary offerings; establishing concrete standards; developing uniform training programs and ensuring efficient usage of company resources.

Junoon NYC , Chef de Cuisine Modern (1 Michelin Star , Indian Fine Dining) August 2015- January 2016

Responsible for all food operations of the business. Half of a two chef team managing all food cost, labor, menu development, special events. Other Responsibilities: Overall Repair& Maintenance of building; Kitchen Management; HACCP Compliance; Staffing/HR.

Nobu New York & Next Door, Sous Chef  Dec. 2013- August 2015

Responsible for overall kitchen management and operation of both restaurants with 3 other Sous Chefs & Executive Chef. Managing 15 cooks and 8 porters. Development of weekly Omakase tasting menu. Solely responsible for the management, production, and prep of Nobu Brunch (NND). 

Nobu 57, NYC, Sous Chef  May 2014- September 2014

One of 4 Sous Chefs running the flagship Nobu location; averaging. Managing 12-17 cooks and 10 porters. Responsible for supervision of food preparation, butchery, station management, food safety, quality control.

Nobu Moscow, Executive Chef  2011-2013

Responsibilities included managing 15 cooks, 2 Sous Chefs, Sushi Chef, and Pastry Chef. Corporate relations with Nobu executives in US ,UK, and Dubai. Management of overall food cost for the operation. Creation of new dishes and specials catering the Nobu concept to the Russian market (e.g Nobu Borscht). Management and execution of special functions.      

Nobu Los Angeles, BOH Manager/ Sous Chef 2008-2011

Responsibilities included kitchen management, purchasing, quality control, food safety. Management of all repairs, maintenance, construction and improvements of the restaurant.  Served as liaison to ownership working closely with Meir Teper. 2 years after starting at Nobu my position developed into a Sous Chef position as I took on an active cooking roll including:  meat and fish butchery, work on all stations.

OTHER WORK EXPERIENCE:

The Tailgate Truck, Chef/Consultant 2011

Contracted to develop a menu related to tailgate/ BBQ/ stadium food truck in Southern California. This included signature hamburgers (e.g. Bahn Mi Burger), hand cut fries, house-made veggie burgers, condiments and sauces. The truck was launched in late 2011 and continues to operate today.

General Partner/ CFO,  Co-founder, Beautiful/Decay (2002-2008)

Along with 2 other business partners Co-founded and published an internationally distributed (45,000/ quarterly ), critically acclaimed art/design publication.  The magazine is carried by Borders, Barnes & Noble, Virgin MegaStores, 7-11 and many other independent newsstands. Responsibilities: Management of 3 employees and 1-2 interns, Sales, Marketing, Strategic Business Development, Finance, Legal, IT, Shipping/Receiving and other business related activities.

Brand Manager, Beautiful/Decay Apparel, founded 2006. Responsibilities: manage all production and wholesale order processing, coordinating sales force, managing PR/Press requests and all non- design related activities. With roughly 100 retail accounts including Nordstrom, Urban Outfitters, Pac Sun, Metropark, The Buckle, American Rag CIE, and Suru. The company grossed over $1,000,000 in 2007.

Stagier: Nobu London (Park Lane & Berkley Street), 1 Week Survey of all stations, 2011
Stagier: A.O.C. Wine Bar and Restaurant, Garde Manger, 2008

ADDITIONAL INFO:

Education: BA, Communications, Goucher College, Baltimore, MD

Language Skills: Fluency in Spanish: Management of Non-English speaking employees

Cuisines: New American (Farm to Table), Japanese, Chinese, Vietnamese, Thai, Indian, Israeli, Jewish Deli, Mexican, Peruvian, Caribbean, Korean.

Culinary Interests/ Specialties: Levain Bakery, Pickling, Curing, Fermentation, Smoking, Umami Development

Other skills developed: Active customer relations, dining room presence, table-side service, fulfilling extensive special requests. Conducted multiple On/off-site “master classes”. Trained with Michelin Starred chef, Mark Edwards, Executive Chef, Nobu London.

References provided upon request.

Chef Benjamin Osher is a Southern California native whose style was forged in the ethnic and cultural melting pot of Los Angeles. Coming from a family made up of Ashkenazi Jews from Russia and Hungary melded with a lineage of early American settlers, Osher’s love of food and cooking was fostered at an early age by his mother, an avid gardener and gastronome in her own right. Pulling from many sources—including the New York Times Food & Dining section—Mrs. Osher involved Ben in all manner of food preparation and gardening as a young boy. Family dinners in the Osher household were ever-changing and constantly challenging to a young palate.

As a child, Ben was immersed in the impossibly eclectic food landscape of Los Angeles—a mélange of Mexican, Thai, Chinese, Korean, Tunisian, Japanese, Italian, and more. His early food memory was further shaped by travel: summers in Maine where he picked wild blueberries and ate freshly caught lobster, and trips to Guadalajara and Trinidad & Tobago, where he experienced truly authentic Mexican and Caribbean cuisines.

At age 11, the family relocated to Pittsburgh, Pennsylvania, where Ben was introduced to a different kind of culinary culture—blue-collar and hearty, born of Polish, Irish, and Italian immigrant traditions. In Pittsburgh, French fries found their way onto salads, and Sunday dinners centered around comfort and economy.

By age 15, Osher was working as a dishwasher at a local diner, then rotating through fast food joints, gastropubs, and fish houses. He later paused his professional kitchen path to complete a BA in Communications at Goucher College. After college, he co-founded Beautiful/Decay, an internationally distributed art magazine and apparel brand. But after seven successful years in publishing and fashion, he felt the kitchen calling once again.

A Craigslist ad for a “Receiver” at Nobu Los Angeles marked the turning point. Osher entered the Nobu system humbly—but with tenacity. Within three years, he was promoted to Executive Chef at Nobu Moscow, where he led a multi-national team and tackled the challenges of building consistency in a market with inconsistent purveyors and a vastly different food culture. After two years in Moscow, he returned stateside to work across all three Nobu locations in New York City as a Sous Chef, followed by a stint as Chef de Cuisine at Junoon, a Michelin-starred modern Indian restaurant in Manhattan.

Craving a new landscape and rhythm, Ben accepted a position in St. Kitts as Chef de Cuisine at Christophe Harbour, collaborating with James Beard–nominated chef Miles Thompson to oversee culinary operations across the resort’s multiple dining outlets. Upon returning to California for ankle fusion surgery, Osher pivoted into consulting, private cheffing, pop-ups, catering, and food product development.

He launched Just+Add Beer™ Sauce and Marinade Mix, a consumer packaged goods line focused on flavor-forward, chef-designed marinades that blend seamlessly with craft beer. In 2020, he opened Gorilla Pies, a small-batch artisan pizzeria in Los Angeles specializing in Pittsburgh-style pies. The brand garnered acclaim from the LA Times, CBS, FOX, and EaterLA for its nostalgic yet elevated take on East Coast comfort food.

In 2024, Osher took on a new chapter—joining the culinary team at GoldenEye Resort in Oracabessa Bay, Jamaica. There, he served as private chef for an intimate group of UHNW guests, crafting custom menus that highlighted seasonal Jamaican produce, local seafood, and globally inspired flavors. At GoldenEye—famous as the home of Ian Fleming and now a sanctuary created by legendary music producer Chris Blackwell—Ben had the opportunity to cook for artists, executives, and creative icons in a setting defined by both natural beauty and storied cultural history. The experience deepened his commitment to hospitality at the highest level and further refined his ability to deliver exceptional dining in bespoke, luxury environments.

Today, Chef Ben Osher continues to draw on his eclectic background, global experience, and entrepreneurial spirit to lead culinary projects that bridge creativity, operations, and hospitality. Whether developing menus for private estates, consulting for restaurants, or shaping new culinary ventures, his mission remains clear: to create unforgettable food that connects people and place.