Private Chef & Culinary Consultant | Plant-Based Innovation | Luxury Hospitality
With more than 15 years of experience in award-winning restaurants, luxury hotels, and private estates around the world, Chef Benjamin Goldman brings together refined technique, global influence, and a deep commitment to wellness-driven cuisine.
Originally trained in molecular biology, Benjamin’s journey into the culinary world was inspired by the comforting flavors of his mother’s brisket. That inspiration led him to graduate Magna Cum Laude from Johnson & Wales University in Miami, and launch a career that now spans from boutique restaurant concepts to ultra-high-net-worth clientele across the U.S., Europe, and the Middle East.
Signature Style
Benjamin’s cuisine is globally inspired, ingredient-driven, and rooted in wellness. He specializes in organic, plant-based dishes but is equally skilled in luxury seafood, Mediterranean, Asian fusion, and elevated comfort food. His work blends creativity with precision and cultural depth.
Career Highlights
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Executive Chef at Komodo, serving over 900 covers per night and generating $24M+ annually
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Launch Chef for Planta South Beach, helping build it into a 15+ location national plant-based brand
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Chef de Cuisine at Seaspice, overseeing $20M in high-end seafood and meats
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Private chef and event curator for the World Economic Forum in Davos
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Culinary Consultant for Groot Hospitality, Chase Hospitality Group, and Cliq Hospitality
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Featured in Miami Magazine, Eater, and nominated for a James Beard Award
Philosophy & Impact
Benjamin’s work is guided by mindfulness, sustainability, and community care. As a certified substance abuse counselor and U.S. ambassador for the Burnt Chef Project, he actively promotes mental health in the hospitality industry and fosters wellness-first kitchen cultures.
Whether designing custom menus for private clients or advising hospitality brands on plant-forward innovation, Chef Benjamin delivers a rare blend of artistry, professionalism, and purpose.