Today we’d like to introduce you to Ben McPherson.
Thanks for sharing your story with us Ben. So, let’s start at the beginning and we can move on from there.
I grew up in Alabama but fell in love with Italian cuisine when my dad took me to Florence when I was a teenager. After culinary school, all I wanted to do was learn more about the cuisine. I moved to Atlanta and got a job at Pricci, which was the best at the time. After six years of cooking Italian, I had gotten a job at a Spanish tapas restaurant and that peaked my interest for many years.
It’s actually what brought me to Houston. I was consulting for the opening of Batanga and I fell in love with the city and its people. So I decided to stay.
Opening BOH Pasta is a dream that has been in development for 20 years and everyday I have to pinch myself making sure it’s real.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
There have been lots of curves and hills in the road to get here. I had an idea to change my life and try to settle down in Pensacola Beach, Florida back in 2010. It ended up being a tough time in my life because the BP oil spill happened just after we opened the restaurant and it hit the economy very hard. I also just couldn’t fit in. After giving it a year, I moved back to Atlanta to regroup. Not knowing that a big break was around the corner.
We’d love to hear more about your business.
I am the chef and owner of BOH Pasta. We specialize in fresh pasta and a Roman style pizza called Pizza al taglio. We focus on the ingredient with everything we do. Meaning we spend a lot of time sourcing the best and try to highlight the flavors. Our pizza is taking off however. It’s unique to Houston as there is nothing else like it. The dough is very wet and takes 72-96 hours to ferment. The result is a crispy that is super light/airy but crispy. Finished with amazing ingredients, it’s like none other.
What were you like growing up?
I was extremely shy and timid. Was a very small kid and was picked on a lot. This taught me perseverance and made me grow a much thicker skin.
Contact Info:
- Address: 409 Travis St
Houston, TX 77002 - Website: www.Bohpasta.com
- Phone: (713) 364-5502
- Email: info@bohpastaandpizza.com
- Instagram: @bohpasta
- Facebook: https://www.facebook.com/bohpastahtx/
Image Credit:
Will Hardin
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