meet the team

BEN BEBENROTH
FOUNDER + CEO

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.

NEIL SANCHEZ
CHIEF OPERATING OFFICER

Neil has over 30 years of experience in the food and beverage industry. His career began in Kansas City and took him to Cleveland, then South Florida, before returning to Northeast Ohio in 2012 to set roots along the shores of Lake Erie.

Starting in kitchens at the age of 14, Neil never looked back, developing a deep passion for the industry. His strengths lie in team building, leadership, and driving business growth and development. With a keen eye for detail and a commitment to excellence, he collaborates closely with cross-functional teams to ensure the delivery of high-quality services. In his free time, Neil enjoys spending time with his wife, Felecia, and their cats, Olive and Pepper. He loves hosting friends and family in the backyard, ensuring everyone leaves well-fed and happy.

JESS EDMONDS
CATERING DIRECTOR + PARTNER

With over 20 years in the food + beverage world, Jess Edmonds cut her teeth behind Cleveland’s best bars and in the city’s busiest dining rooms before joining Spice Catering Co. in 2008. Backed by a degree in PR and marketing from Cleveland State, she pairs book smarts with real-world hustle to make magic happen.

Jess started by producing unforgettable weddings, farm feasts, and large-scale benefits for crowds of 500+, eventually stepping into the role of Catering Director and Partner in 2015. Today, she leads a powerhouse team of Event Curators and helps clients throw the kind of parties people talk about for years—stylish, seamless, and rooted in seasonality.

She also helps shape the iconic Plated Landscape calendar and builds lasting relationships with clients who trust her to deliver exceptional experiences with heart. 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.

ANISTAR GRIFFITH
DIRECTOR OF CULINARY

Revered for her artful presentation style, Madison native Anistar Griffith, Culinary Director for Spice - is transforming nostalgic flavors into creative New American presentations. Chef Griffith received formal training at École Ferrandi in Paris, France, and stayed to work at Alain Duchasse au Plaza Athenee. Leaving France, Griffith set off for Chicago to study beside the late Chef Charlie Trotter at his legendary namesake restaurant; where she garnered two Michelin stars as Executive Pastry Chef. She then moved on to Moto, where she was challenged to pursue innovation in the kitchen, experimenting with a “mad scientist” style of cooking. Inspired by Chicago’s eclectic food scene, Griffith went on to oversee kitchens around the country, such at notable restaurants including Cleveland’s own Crop Bistro and Bar, Michael Mina’s award winning restaurants at International Smoke, and working in Research and Development at Itaberco innovating for some of the worlds biggest and hottest brands. At Spice, Chef Griffith oversees the brand portfolio - including but not limited to developing the seasonal menus, culinary ops, team development, and new restaurant launch and development. She lives with her husband and two children in Cuyahoga Falls.

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.

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.

DANIELLE ZUPP
EVENT CURATOR

Danielle grew up in Pittsburgh, Pa and, upon graduation, attending college at Gannon University in Erie, Pa. She holds both a bachelor's degree and master’s degree in Business Administration. With a career rooted in food service and hospitality, Danielle has spent the majority of her professional life honing expertise in customer experience, operations, and event planning.

Past experience has included Service Manager and Event Planner positions, with the most recent five years dedicated to a predominant hospitality group as the Private & Corporate Event Manager. In that role, Danielle was responsible for managing the full event lifecycle—from initial inquiry and invoicing through planning and execution—working closely with clients to create memorable experiences across the brand.

Outside of work, Danielle enjoys reading, discovering the best new iced lattes around the city, and hanging out with her Sheltie, Kobe James.

EMILY ALTANER
ASSISTANT BEVERAGE DIRECTOR

Emily, who grew up in England, arrived in Cleveland during the pandemic after completing an immersive food systems program at Frank Lloyd Wright’s Taliesin estate in Wisconsin. With London still under lockdown, she decided to stay with family in Cleveland and unexpectedly fell in love with the city's vibrant food and farming community. Holding a law degree and boasting eight years of experience in the hospitality industry, Emily enjoys crafting drinks with foraged and seasonal ingredients and spending time outdoors, making Spice a perfect fit for her! In her free time, she fills her fridge with various fermenting and infusing experiments (as many as her partner Tristan will allow), goes hiking, and practices Muay Thai.

SYLVIA BBELA
EVENT CURATOR

Sylvia has consistently held the values of People, Purpose, and Passion since the start of her foodservice career 10 years ago. She leaned into the hardworking spirit of the industry early on while earning her Organizational Communication degree with focuses in Business, Marketing, and Instructional Design, building a degree in Event Curation.

After breaking into Foodservice Procurement in Columbus, OH in 2020, she was then brought to Cleveland for a Category Manager position in wholesale food sourcing, becoming steeped in the rich food and creative landscape Cleveland has cultivated. Sylvia is always looking to show her clients just how simple it can be through guided communication to turn their vision into a reality. She always brings her knack for breaking down information into a digestible, actionable plans that leave her clients feeling excited, refreshed, and supported.

Sylvia often enjoys the greater Cleveland community with her husband including dancing, food festivals, and supporting local artisans, frequently incorporating them in her activations and events.