Executive Chef Benjamin Lacy is a fully engaged culinarian whose diverse cooking talents and  passion for food is what inspires his cooking.

Lacy’s curiosity of food started at the age of four. Being the first to arise in his household, he started experimenting in the kitchen and quickly learned how to make breakfast for himself. His Chinese mother and Irish American father exposed him to a wide variety of both conflicting and  complementary flavors and cultures. A large multi-cultural extended family and an always-filled kitchen have cultivated in him a love of eclectic cooking. 

He pursued this culinary interest part-time while attending Providence College, working as a summer grill cook at the Hopkinton Country Club where his early dalliance with life as a chef  took root. While completing his economics degree, Lacy maintained an on-campus cooking and  bakery position. When he emerged as a magna cum laude PC graduate with a Bachelor  of Arts degree, he had acquired valuable hands-on training in both cooking and baking, making  him an attractive addition to Sel de la Terre.