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Our Mission

We believe that every meal should be delicious.

By making New York City’s best soup, we are helping make this possible.

Soup is the original comfort food. The ultimate in slow and delicious. It is nurturing. It is warming. It reminds us of home. Yet we rarely found soup that lived up to our expectations. So, we decided to make it ourselves.

Through the use of high quality ingredients and proper technique, we make soup taste the way it should - great. With Good Stock, soup is no longer an afterthought.

Ben Leblanc

The Founder

Born and raised in Houma, Louisiana, Ben LeBlanc grew up surrounded by a rich culture of food and entertaining. From crawfish boils to game-day gumbos to sazeracs at sunset, eating well and laissez les bon temps rouler are part of the fabric of life in south Louisiana. His professional career began in finance, taking him to New York City, then to London, and back to New York, all the while deepening his love for eating and the integral role that food plays in life.

After years of exploring cuisines around the world (read: eating far too much!), working on techniques with the help of friends far more talented than he, and missing the gumbo he grew up with, Ben created Good Stock.

What began as a one man mission at Smorgasburg in 2014 has evolved into New York City’s premier soup shop.


Ben Leblanc

David Santos

The Chef

Chef David Santos brings a wealth of culinary knowledge to Good Stock. The son of Portuguese immigrants, he was immersed in food, cooking, and the act of sharing meals with friends and family from a young age. After graduating from Johnson & Wales, Dave honed his craft at some of the best restaurants in New York City, including Bouley & Per Se. He then launched Um Segredo, an ever-changing supper club hosted in his apartment, and developed a cult following of supporters. He then opened his own restaurant, Louro, to critical acclaim in 2012. 

After responding to an out-of-the-blue email from Ben, Dave decided to join Good Stock, bringing his creative ideas and rigorous fine-dining techniques to the world of soup. 


David Santos