Benjamin Maulsby is the executive chef at Dallas’ largest, top-performing patio bar and lounge, Happiest Hour in the HARWOOD District. Benjamin leads the high volume kitchen with an emphasis on quality locally sourced ingredients to deliver delicious flavor with a twist in every dish. He also portrays his creative culinary technique in dishes on both the regular menu and the newly introduced #ButFirstBrunch menu. These include the Crispy jumbo lump crab cakes with jalapeno hollandaise , the Happy burger, and the decadent Sugar Rush Hot Cakes with peanut butter hazelnut chocolate pebbles and blueberry compote. Maulsby started his career as a cook at the Hilton Anatole’s famous Nana restaurant as a cook under legendary Chef Anthony Bombaci. When Nana’s chapter closed in 2012, Maulsby worked as sous chef to chef Anthony van Camp at the Hilton’s SĒR Steak+Spirits. He continued to perfect his craft alongside van Camp for three years before being promoted to executive sous chef of the Hilton Lincoln Center Dallas.