Behind The Kitchen
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.
In 2014, Goldman took on the role of Chef de Cuisine at Seaspice, where he demonstrated his exceptional talent for creating exquisite Mediterranean dishes. An exciting new chapter awaited him when he assumed the position of Executive Chef at Modern Garden (under the same owners) and demonstrated his ability to design a vegetable forward menu with complexity and delicate nuances using hot lava rocks and raw seafood, using Mediterranean and Asian flavors.
In 2016 Goldman took the position as Executive Chef at Komodo restaurant, working alongside renowned club mogul and restranteur David Grutman. With a focus on Pan Asian cuisine fused with modern techniques, Goldman's culinary expertise and dedication transformed Komodo from a quiet establishment into one of South Florida's busiest and most well-known restaurants, operating under the umbrella of Groot Hospitality.
Driven by a desire to embrace more sustainable and conscious cuisine, Goldman transitioned to a plant-based approach. Collaborating with Chase Hospitality Group and Groot Hospitality, he played a crucial role in launching Planta, Miami's hottest plant-based restaurant. There, he catered to a diverse clientele, including celebrities, while earning recognition for his outstanding culinary skills. Goldman's accomplishments include a nomination for a James Beard award, being voted Best Chef in Miami by Miami Magazine in 2019, and emerging as the gold medalist in Miami's Iron Fork competition in the Plants vs. Meat category.
Building on his success, Goldman established his own brand, focusing on culinary consulting and services for High Net Worth Individuals (HNWI) both domestically and internationally. His expertise has been sought after for prestigious events such as the World Economic Forum in Davos, as well as catering to discerning HNWI in locations like Turkey. Benjamin continues to explore innovative approaches to cooking and aims to raise awareness about the interconnectedness between food, our well-being, and the planet. With his unwavering dedication, he seeks to inspire others to make conscious choices that positively shape our relationship with food and create a more sustainable future.
Taking a break from the industry, Benjamin has shifted his focus to mental health and substance abuse therapy. He believes in creating a work-life balance through knowledge, ingenuity, and fostering environments in hospitality, particularly in the kitchen, that promote well-being with a mental health and mindfulness approach to cooking. As a US ambassador for the Burnt Chef Project originating in the UK, Benjamin integrates the idea of mental health awareness into his work, carrying the message and importance of mental health advocacy wherever he goes.
