From the early age of 16, Benton started working in restaurants and has held nearly every front and back of house position, from delivery driver to server. It wasn’t until 2011 when he accepted a position as a barback at the Sazerac Bar that Benton started his cocktail career. Immediately intrigued and inspired by the industry, Benton funneled all his energy into researching classic cocktails and spirits, and honing his techniques developing craft cocktails. In less than a year Benton graduated from barback to bartender during which time he contributed to the craft cocktail menu to reflect more contemporary brands and unique drinks.

From the Sazerac Bar, Benton moved on to accept bartender positions at The Irish House and The Ohm Lounge before finally settling at The Swizzle Stick at Cafe Adelaide, where he led the cocktail program as bar chef after a year as a bartender.

Benton’s colorful years in New Orleans continue to influence his work. Forward-thinking and passionate, he focuses on seasonal, house-crafted ingredients, uncluttered recipes and new takes on old classics when crafting a cocktail menu.

In June 2016, Benton was honored to accept the role as Lead Bartender at The Pontchartrain Hotel, where he oversees the beverage programs at the Caribbean Room, Bayou Bar and the Hot Tin rooftop bar. Benton is most enthused at the dual opportunity that allows him to both focus on the rich classic cocktail history synonymous with New Orleans at the storied Bayou Bar and iconic Caribbean Room and simultaneously offer a modern, inventive approach to cocktails upstairs at the Hot Tin rooftop.

Benton is also the co-owner of Brass City Shrub & Soda, a startup supplying fresh ginger beer and handmade cocktail ingredients to local bars.