Chef Benjamin Hardy, was raised in a small farm community in eastern Indiana. He now owns The Gallery Pastry Shop in South Broadripple. As a Summa Cum Laude graduate from Le Cordon Bleu in Pittsburgh, Pennsylvania, Chef Ben holds an Associates degree in Specialized Science from Paris, France.
Chef Ben continues to hone his skills in the science of baking and pastry. He brings the knowledge of traditional French and Viennese style of pastry along with modern and innovative techniques to his unique pastry shop. He has been fortunate to develop his career in multiple avenues of the industry.
With over fifteen years of experience, Chef Ben started his tenure at The Seelbach Hilton in Louisville, Kentucky, a four-diamond luxury hotel. His fast-paced and efficient mind set originated from two high production facilities One was a large scale bakery producing wedding and occasion cakes, where he lead the Danish production of Roselyn baked goods for corporate grocery stores across Indiana. The second was Ghyslain Chocolatier, a premier chocolate and French pastry boutique. As the assistant pastry chef, he worked side by side with three French pastry chefs who were certified in French pastry, chocolate decor, candy making, blown/pulled sugar and bread making. At Ghyslain Chocolatier, Chef Ben gained experience creating hand-painted chocolates as a part of Ghyslian's theme, "chocolat des beaux arts" and pastries that are shipped worldwide. A favorable opportunity came to pass when The Conrad was showcased in Indianapolis. Chef Ben carried out a lead pastry position in the number one hotel in Indiana, third in the Nation, rated by Conde Nast. He was awarded Conrad Indianapolis Employee of the Year in the hotels first year. He served alongside esteemed chefs from Conrad's sister properties in Cairo and Istanbul as well as with personal chefs traveling from all parts of the globe.
Embarking on a personal pursuit of success and happiness, in August 2016, Chef Ben opened his own European style pastry cafe. The Gallery Pastry Shop joined the emerging scene in the SoBro neighborhood of Indianapolis.
He has journeyed through many facets of the pastry world: hotels, bakeries, retail shops, country clubs, cafes and restaurants, corporations and family owned enterprises. Now a proud member of The Disciples of Escoffier, Chef Benjamin continues his education of patisserie excellence.