Ben Caballero Jr. is Executive Chef at one of Tucson’s busiest downtown restaurants, Hub Restaurant & Ice Creamery.
Growing up, Caballero split his time between two different culinary experiences. His mother’s side of the family in Tucson had deep rooted cooking traditions, while in Williams, Arizona, his chef father got him started in the kitchen at various hotels he was employed at.
But Caballero officially started his Tucson cooking career when Sergio Enriquez got him a job at Hacienda del Sol as a banquet cook. From there, he progressed to line cook at Harvest then sous chef at Zona 78…