We believe that every meal should be delicious. Life is too short to not enjoy one of the most elemental aspects of living. By making New York City’s best soup, we are helping make this possible. Soup is the original comfort food. The ultimate 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, proper techniques, a maniacal attention to detail, creative twists, and exceptional customer service, we make soup taste the way it should - great. With Good Stock, soup is no longer an afterthought.
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 is part of the fabric of life in south Louisiana.
His professional career began in finance, taking him to New York, London, then back to New York. His love for eating and all things food deepened at every step. 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.
The company debuted at Smorgasburg in 2014 on a solo mission, following a (near) all-nighter that tested Ben’s love for cooking, and eating. Smorgasburg was a success and now 4 years later, the brand has expanded to serve New York City’s best soup.
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 being recruited by Ben, Dave decided to join Good Stock, bringing his creative ideas and rigorous fine-dining techniques to the world of soup.