Grove's Ben Lightbody Combines Michelin Star Cooking with Local Ingredients

In his late teens, Ben Lightbody, Executive Chef at Grove in Rowley, saved his money to visit as many upscale restaurants as he could. Eventually, he checked every Michelin 3-Star restaurant in the country off his list. “Once you’ve seen [cooking] done at a high level, you know what you want to replicate and what you want to take away from it,” Lightbody says. He learned aesthetic techniques from world-renowned restaurants, Asian flavors from his wife, Barbara, and his own travels, and creative inspiration from the restaurants where he’s worked—and brings each of these influences to the menu at Grove. Located right off of M

Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.

The Magazine

Grove’s Ben Lightbody Combines Michelin Star Cooking with Local Ingredients

The Grove at Briar Barn Inn’s chef fills the kitchen in Rowley with New England flavors and global inspirations.

Keep Reading — It's Free to Join