Chef Ben Lacy, sous chef of Sel de la Terre at Natick Collection, specializes in charcuterie and smoked meats. His passion for food developed as a college student and member of a Rhode Island sustainable food co-op. He sources the majority of his organic produce, eggs and poultry from the restaurant’s Apple Street Farm. He is always the student, both as a protégé of Chef de Cuisine Daniel Bojorque...

Chef Ben Lacy, sous chef of Sel de la Terre at Natick Collection, specializes in charcuterie and smoked meats. His passion for food developed as a college student and member of a Rhode Island sustainable food co-op. He sources the majority of his organic produce, eggs and poultry from the restaurant’s Apple Street Farm. He is always the student, both as a protégé of Chef de Cuisine Daniel Bojorquez and chef and owner Geoff Gardner, but also of the flavors of New England, which fuel his unending and colorful imagination in the kitchen. His favorite meals are hearty comfort foods like: stews, braises, cassoulets and roasts. Chef Lacy’s local roots belie his unique multi-cultural heritage that inspired his love of eclectic cooking. Raised in Ashland, Massachusetts by a Taiwan-born mother and Irish father, Lacy recalls dinners with his large extended family as an important cultural bridge, with an always-filled kitchen as the center of the house. While completing his economics degree at Providence college, Lacy maintained an on-campus cooking and bakery position and working at Sel de la Terre on the weekends. He joined Sel de la Terre full time after graduation.