After years of holding head chef positions around St. Louis, Webster Groves native and James Beard semifinalist Ben Welch is cementing his legacy in The Grove as chef-owner of a pair of restaurants inspired by his family matriarch’s Mississippi roots. Diners can expect elevated Southern dinners and indulgent weekend brunches in a modern, homey space surrounded by Ben’s extensive art collection.
Chef-owner Ben Welch has long been inspired by his maternal grandmother, Lucy, who he knew as “Nana.” Raised in Merigold, Mississippi, Lucy loved gardening and bathtub wine. Her influence is felt in everything from the wallpaper to the logo, which is adapted from her signature. Lucy Quinn and its sister restaurant, Little Lucy, are celebrations of Lucy’s many dimensions and testaments to her enduring encouragement.
Lucy and Ben were both born on May 23, giving them a profound cosmic connection Ben still feels today. Twins separated by generations, they’re true Geminis: playful, curious, hardworking and resilient.
Ben tested and perfected the Lucy Quinn menu over six years hosting his famous eponymous pop-up dinners. Prior to opening the brick-and-mortar version, he helmed kitchens at The Midwestern, Six Mile Bridge, and Botanica, where he earned a 2022 James Beard “Best Chef Midwest” nomination.
As co-owner of Big Baby Q alongside his father, Bennie, Ben also built a reputation for dry-rubbed barbecue by combining the best of Memphis and Texas styles. Before running his own kitchens, he worked at Emeril Lagasse’s NOLA after completing culinary school at Johnson and Wales University in Charleston, South Carolina.
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