meet the team

BEN BEBENROTH
CHEF + FOUNDER

Chef Ben Bebenroth graduated in the top 10 of his class at Johnson & Wales in Charleston, SC, and won the university's National "Taste Down Under" cooking contest before graduating with honors in 2004. His prize was a 5-week trip to Australia with a French Master Chef, exploring the country's culinary scene. 

By 2006, Ben was back in Ohio, launching Spice Catering Co. with a mission to source top-notch local ingredients and upend the standard of catering cuisine. Fast forward to 2012, he opened the trend setting Spice Kitchen + Bar, winning "Best New Restaurant in 2013" and dominating the creative space of farm-to-table cuisine. Then came Spice Acres in 2014, a 13-acre farm in the Cuyahoga Valley National Park supplying his restaurant and catering company with unique and hours picked produce to drive his ultra seasonal menus. 

In 2016, Ben founded Spice Field Kitchen (501c3), a non-profit. There he began teaching students about DIY Agriculture, Culinary Skills and Nutrition in a STEM based curriculum. With 20 years of supporting local producers under his belt, Ben's masterful approach to blending locally seasonal bounty with dynamic flavors and presentations make him the most sought-after authority of Northeast Ohio's food scene. 

Making the most out of the 2020 Covid pandemic, Ben fearlessly shuttered his award-winning restaurant Spice Kitchen + Bar to innovate and dominate once again concepting and creating Boom's Pizza. Boom's Pizza dropped another "Best New Restaurant 2023" onto the trophy shelf as well as clinching "Best Pizza in Cleveland." No small feat for Cleveland being such a pizza town. 

Today Ben can be found on the front lines of his portfolio of food service companies leveraging his Marine Corps veteran leadership skills to continually push the team to "Be the change they want to see in the world." This culture of accountability and radical candor make for the best work environment and customer service experience in the hospitality industry of the region. 

JONATHAN BENNETT
CHIEF OPERATIONS OFFICER

Jonathan, or JB as the team knows him, has been Spice Hospitality Group's Chief Culinary Officer since October 2020, boasts an impressive culinary journey. From his tenure as Vice President and Executive Chef at Red Restaurant Group to directing concept development at the Hyde Park Restaurant Group, his expertise is unparalleled. 

Hailing from a North Carolina farm, JB's culinary passion ignited early, honed through kitchen work at just 13. Formal training at the Culinary Institute of America refined his skills before his arrival in Cleveland in 1997, where he left an indelible mark on the local restaurant scene. 

JB's meticulous approach to menu creation, shaped by opening seventeen restaurants, ensures precision down to the gram. He seamlessly integrates data-driven decision-making with seasoned wisdom, acting as the linchpin of Spice's leadership team. With a knack for hospitality and a penchant for song, JB empowers his team to excel, embodying the essence of true leadership.

JESS EDMONDS
CATERING DIRECTOR + PARTNER

With over two decades in the food + beverage industry, Jess joined Spice Catering Co. in 2008 after years of honing her hospitality skills in Cleveland's vibrant restaurants and bars. With a PR and marketing background from Cleveland State University, she combines academic knowledge with practical hospitality expertise. 

Starting by orchestrating weddings, benefits, and farm dinners for up to 500 guests, Jess became Catering Director in 2015 and now focuses on expanding the reach of the Spice brand through her role as Director of Business Growth. She leads a talented sales team of Event Curators, crafting unforgettable dining experiences across the city. Jess is also instrumental in developing the annual Plated Landscape Calendar and nurturing client relationships. Outside of work, Jess enjoys time with her husband, Brian, daughter, Hazel Dae, and dog, Daisy, in their family garden or hosting friends on their back patio.

NATALIE BLAKE
EXECUTIVE CHEF

Natalie Blake, hailing from Lexington, KY, holds a degree in culinary arts from Sullivan University. She is a certified Personal Chef and a CIA Level II Professional Chef. Natalie also served four years in the United States Navy.

With training in classic French cuisine and deep Southern roots, Natalie's approach to food is both comforting and refined. Never one to shy away from a challenge, she competed on Season 9 of the national TV reality show Hell’s Kitchen at the age of 22, where she had the opportunity to work and learn from Chef Gordon Ramsay. She has also appeared on Food Network's Supermarket Stakeout, Chopped, and Beat Bobby Flay!

Boasting over 12 years of experience, Natalie has excelled in various roles, from running her own restaurant and managing multiple restaurants and catering facilities to crafting meals for NFL and NBA teams and owners. Natalie prides herself not only on her culinary skills but also on her nurturing attitude toward her staff, believing that every person she encounters is an opportunity to elicit positive change.

ANGELA CAMPANELLA
OPERATIONS + BEVERAGE MANAGER

Angela's hospitality journey stems from a rich family heritage in the industry, guiding her through diverse roles solely within food and beverage. Her bartending zeal sparked in NYC at 18, propelling her through ventures across NYC, South Florida, and Ohio. Armed with a philosophy degree, with a focus on wine, Angela thrives in crafting memorable beverage experiences, from cocktails to wine pairing. Beyond her role at Spice, she revels in her roles as wife to her husband Mario and mama to little Mario, cherishing every moment with her beloved family—all while perpetually seeking out every shade of black for her wardrobe. 

TAWNY CRIBLEZ
DIRECTOR OF SALES

Tawny Criblez has 30 years of experience in hospitality, specializing in sales, business development, guest experiences, and custom event design. She has worked with some of Northeast Ohio's legendary hospitality figures on notable events such as the Rock and Roll Hall of Fame Inductions, the Cleveland Playhouse 100th Anniversary, the Beck Center for the Arts Annual Gala, and the Jump Back Ball, as well as numerous weddings and social and corporate celebrations. Tawny is inspired by unique locations and enjoys travel, live music, and theater.

ASHLEY REYNOLDS
EVENT CURATOR

Ashley has been a proud member of the Spice Team for nearly a decade. She began her time at Spice as a catering server, quickly moving up to an event captain, and eventually joined as a full-time Event Curator. Ashley earned her bachelor’s degree in English from Kent State University, followed by a certificate in event planning from Tri-C. Her love of cooking and gardening fuels her passion for Spice’s mission of sourcing seasonally and locally. Outside of planning events alongside the best team in town, Ashley enjoys spending her free time with her husband and their sweet little boy, Waylon, puttering around her garden, and playing with her four (yes, FOUR) purr-cious cats. 

DAVID ANDRIKANICH
EVENT CURATOR

David has spent over a decade in catering management learning different techniques and processes from great leaders before joining the Spice team in 2022.  During his career he has worked in full-service resorts, hotels and catering facilities in the Cleveland area on social and corporate events from 10 to 1,000 people.  He loves that every event is different and is fueled by a passion for taking a client’s vision and creating a unique event that will be remembered by everyone.  Spice Hospitality Group has allowed him to take years of training and collaborate with an amazing and passionate team to build one-of-a-kind experiences for guests.  He spends his free time relaxing at home with his husband + two sons as well as their two extremely spoiled dogs and a never-ending list of house projects. 

ELAINE DANICIC
EVENT CURATOR

Elaine hails from Alaska and began her career in hospitality in 2004. Driven by adventure, Elaine has forged her path east to Ohio by way of California where she sharpened her hospitality and event planning skills amongst the lush vineyards, estates, and sprawling ranches of the Central Coast. The catering company in San Luis de Obispo that she led won best caterer three years in a row. Elaine is energized by being onsite with clients and watching weeks and months of planning come to life in spectacular ways. Her organizational and interpersonal skills make her a complete joy to work with.

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