On July 1, 2013, the first season of “Below Deck” aired on Bravo. The reality show about a luxury yacht’s crew and their guests made big waves. Four spinoffs followed, launching the careers of several Bravo-lebrities. Chief among them is Ben Robinson, the British chef with the maniacal laugh who set a high bar in the galley kitchen.
Robinson appeared in seven seasons and will return in 2025 for season four of “Below Deck Down Under.” But coastal residents and visitors won’t need to wait that long to see him in person. On Thursday, Aug. 21, he’ll host Yacht to the Future, a retro white party at The Lighthouse Cove Event Center in Dewey Beach.
This isn’t Robinson’s first visit to coastal Delaware. In 2023, he was the featured guest at Tides and Tastes: An Exclusive Below Deck Experience with Chef Ben Robinson at Above the Dunes. Jimmy and Erica Kirlin of Beachin Bash organized that 2023 event and are bringing him back this year for two appearances, including a sold-out dinner on Aug. 22 for 32 guests. The Aug. 21 party will benefit the Skeeter Strong Foundation.
In advance of his return, The Current caught up with the gregarious chef.
What inspired you to come to Delaware?
Jim Kirlin called me out of the blue one day. I guess he had seen me on “Below Deck” a few times and thought it would be a good partnership – and he was right! Jim wanted to make sure I caught the full Dewey Beach vibe, and that’s why he planned something during the busy season.
You trained at The Fat Duck in Florence, Italy. How did your experiences shape your global cooking approach?
The Fat Duck was an amazing experience. Learning in Tuscany was an absolute blessing and gave me a strong classic foundation, which is highly important for any chef.
After years on mega-yachts, why did you make the move to private events, cruises, and live appearances?
I’ve always explained that yachting – in any capacity – is a young man’s game. We work from very early in the morning to very late at night, seldom with breaks. It’s a real privilege now to do events because I can focus on one beautiful, unique dinner, which saves me from making many meals, including those for the crew.
What impresses you about coastal Delaware’s food scene?
I love the quaint, upscale beachside towns, and I’ve been very impressed with the boutique restaurants and the quality of service, food, and mixology. This will be my first time coming during the busy season, so I’m looking forward to seeing that side of the Delaware beaches.
Would you do another type of reality TV beyond “Below Deck?”
Honestly, I’ve always said first and foremost, I’m a chef. Of course, I would love to graduate to being a host or judge. I’ve written several shows, and the landscape has become quite difficult. So, coming back on “Below Deck” and rejuvenating my television platform was a blessing.
For the sold-out Aug. 22 dinner, will you create a signature dish or menu? Any Delaware ingredients?
I always try to include local flavors, and I’m always inspired by them. So yes – but I also like to do a few items that are foreign to the area, because let’s face it, unique is good.
