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.