Born and raised in Coronado, Benjamin Moore developed a passion for cooking while in the kitchen alongside his mother. His first foray into the culinary world was at the Chart House in Coronado where Ben worked throughout high school and into college. To further his knowledge, Ben enrolled at Cal Poly Pomona, majoring in hotel and restaurant management at the Collins School of Hospitality Management. Ben then returned to San Diego, working as Amiko Gubbins' apprentice at Parallel 33. In 2005, Ben left San Diego again to further his education at the Le Cordon Bleu California School of Culinary Arts in Pasadena, CA. Ben then went on to join the opening team at Social in West Hollywood, CA. Ben took on the task of Purchasing Manager/Sous Chef for the 30,000 square foot restaurant and bar for just over a year before he was invited by Amiko Gubbins and Robert Butterfield to succeed Amiko as the Head Chef at Parallel 33 and Blue Lotus, bringing him back to his San Diegan roots.