Before pursuing his culinary career, Benjamin studied at the University of Central Florida, where he immersed himself in the studies of molecular and micro-biology. Although his academic path initially took him in a different direction, fate intervened and led him back to his true passion—the culinary realm. 

Goldman's passion for cooking was deeply influenced by his mother, who prepared her famous braised brisket with sweet prunes and potatoes during Jewish holidays. As he explored the world of food, his love for culinary arts grew, fueled by life-changing experiences during his travels that ultimately solidified his decision to pursue a career as a chef. Before graduating Magna Cum Laude from Johnson and Wales University in Miami in 2010, Goldman's culinary journey continued to unfold. He joined the renowned Talula restaurant, under the guidance of Chef Andrea Curto-Randazzo, embracing the seasonal variations of rustic Italian cuisine. Benjamin's experience as an apprentice at Clio/Uni under Chef Ken Oringer & Chris Gould, allowed him to discover modern French and traditional Japanese cuisine. There he learned the art of manipulating ingredients and transforming them into extraordinary dishes, honing his skills as an alchemist in the kitchen. Immersed in diverse cultures and culinary influences, he became captivated by the way food was shaped by its surroundings. Later, he seized the opportunity to collaborate with Executive Sous Chef Michael Shikany at the soon-to-be-opened SHIKANY restaurant, where he showcased his passion and dedication, creating unforgettable dining experiences.