Ben Hennemuth

In April of 2010, Chef Benjamin Hennemuth and the Briar Group decided to revisit a past concept called Anthem Kitchen + Bar, opening in a prime location steps away from the State House, right in the heart of Faneuil Hall. Chef Hennemuth works every day to offer guests a twist on traditional comfort food with fresh, local, ingredients and new innovative recipes. From sandwiches, pizzas, hearty appetizers for sharing and a range of entrees, Chef changes his menu seasonally, to offer something for everyone. Anthem offers brunch on Sundays, lunch, dinner, after work bites and late night dining daily.

Ben began his career with the Briar Group in 1999 at their flagship establishment the Kinvara Pub. At the Kinvara, Hennemuth improved the Irish pub fare, while experimenting and teaching himself new techniques to excel in his craft. In 2001 he was promoted to Chef at M.J. O’Connor’s located at the Park Plaza Hotel. Here, Hennemuth showcased his talent and created daily specials that were unique, while still incorporating the Irish flare that is M.J’s.

In 2003 he ran the original Anthem on Portland Street in North Station. At this time, Ben worked hard to reinvent his menu, taking comfort food to the next level. When the group decided to close Anthem’s doors in 2006, Ben then went on to revamp all the menus at the existing Briar Group pubs. He did a complete overhaul on the kitchen and menu at the Harp, located across the street from the Boston Garden, making a menu suited for the daily professional clientele, as well as the nightly sports fans.

In October 2008, Chef Hennemuth had the opportunity to expand with the group to the Westin Boston Waterfront, opening a second M.J. O’Connor’s and City Bar location. With the Boston Convention and Exhibition Center as a neighbor, Chef Hennemuth would feed thousands of conventioneers from all over the world daily.

Chef Hennemuth began life in London, England where he lived until the age of 5. His parents decided to pack up Ben and his 3 siblings and move them across the pond to settle in Cape Cod, Massachusetts. Ben got his start in the culinary industry, as many do, by teaching himself and learning from colleagues along the way. He spent his college years at UMass Amherst with a double major in Anthropology and Classics. At UMass Amherst he was a vegetarian chef at his college dormitory, where he was given full creative license and came up with some interesting creations for friends and students. After college, Ben worked at Basin Harbor Club, a Vermont resort on Lake Champlain and later moved to Boston to work with Legal Seafoods.

Ben currently resides in Watertown, MA with his wife Kathleen and their two twin sons. In Ben’s spare time he enjoys playing guitar in his Iron Maiden Tribute band, Beast Over Boston. He is a freelance photographer, an Arsenal supporter and a found object artist.

by ICS