AeroLeads people directory · profile

Benjamin Browning Email & Phone Number

Director, Culinary Optimization at Guckenheimer at ISS Guckenheimer
Location: Greater Chicago Area, United States, United States 11 work roles 2 schools
2 work emails found @guckenheimer.com 3 phones found area 312 and 704 LinkedIn matched
✓ Verified Jun 2026 4 data sources Profile completeness 100%

Contact Signals · 2 work emails · 3 phones

Work email b****@guckenheimer.com
Direct phone (312) ***-****
LinkedIn Profile matched
3 free lookups remaining · No credit card
Current company
Role
Director, Culinary Optimization at Guckenheimer
Location
Greater Chicago Area, United States, United States

Who is Benjamin Browning? Overview

A concise factual answer block for searchers comparing this professional profile.

Quick answer

Benjamin Browning is listed as Director, Culinary Optimization at Guckenheimer at ISS Guckenheimer, based in Greater Chicago Area, United States, United States. AeroLeads shows a work email signal at guckenheimer.com, phone signal with area code 312, 704, and a matched LinkedIn profile for Benjamin Browning.

Benjamin Browning previously worked as Director, Culinary Optimization at Iss Guckenheimer and National Executive Chef at Guckenheimer. Benjamin Browning holds Persuing Bachelor’S Degree, Education, 3.8 from Kendall College / Walden University.

Company email context

Email format at ISS Guckenheimer

This section adds company-level context without repeating Benjamin Browning's masked contact details.

{first_initial}{last}@guckenheimer.com
89% confidence

AeroLeads found 2 current-domain work email signals for Benjamin Browning. Compare company email patterns before reaching out.

Profile bio

About Benjamin Browning

Benjamin Browning is a Director, Culinary Optimization at Guckenheimer at ISS Guckenheimer. He possess expertise in culinary skills, menu development, fine dining, catering, banquets and 44 more skills. He is proficient in Spanish. Colleagues describe him as "Chef Browning was not only a mentor but also a teacher in the kitchen very passionate and knowledgeable and patient loved every minute working beside you thank you again " and "Chef Browning was a true mentor to myself and many other Culinary graduates at Kendall College. He held us to an extremely high standard in all aspects of his classroom. He brought out the best in us and taught me life skills that I still use every day. I appreciate the passion and intensity that he taught with. I'm lucky to have learned under him in my fine dining class back in 2009 as he prepared his students for the "real world." Chef, thank you for everything you did for your students. 10 years later, your lessons still haven't been forgotten, though I have unfortunately misplaced the nutmeg you gifted me with at the end of our class!"

Listed skills include Culinary Skills, Menu Development, Fine Dining, Catering, and 45 others.

Current workplace

Benjamin Browning's current company

Company context helps verify the profile and gives searchers a useful next step.

ISS Guckenheimer
Iss Guckenheimer
Director, Culinary Optimization at Guckenheimer
AeroLeads page
11 roles

Benjamin Browning work experience

A career timeline built from the work history available for this profile.

Director, Culinary Optimization

Current

Remote

Further honing and developing the already amazing culinary program at Guckenheimer.

Jan 2023 - Present

National Executive Chef

Current
Aug 2015 - Present

Executive Chef

Greater Chicago Area

  • Executive Chef | Rustle + Roux (2nd floor Franklin Center)/R29 Bar + Lounge (29th floor Franklin Center) - Chicago | Style: Upscale café dining/Executive fine dining/catering| Meals Served per day: Breakfast ~250.
  • Effectively procure, lead and promote staff in an unbiased manner. Provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls, safety and.
  • Manage full and effective HACCP program: recording, documenting and follow up to ensure safe flow of all time and temperature sensitive products.
  • Implement/create initiatives related to seasonal culinary marketing, wellness and opportunity buys. Ensure all standards of food quality, production, cost and safety meet or exceed standards.
  • Catering (on/off premise) menu planning and execution.
  • Assist Regional Chef with new business tours and openings, private events, training seminars.
Jul 2013 - Aug 2015

Chef Consultant

Dmk Restaurants

Greater Chicago Area

  • Chef/Consultant | Implemented and maintained systems pertaining to cost, inventory and consistency | Worked directly with David Morton and Michael Kornick to implement and train to permanent solutions for the Fish Bar.
  • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, fish butchery, presentation, purchasing.
  • Create initiatives related to integration of local farms and seasonal promotions.
  • Ensure all standards of food quality, production, cost and safety meet or exceed standards.
  • Catering (on/off premise) menu planning and execution.
  • Collaboration with DMK associates and management to meet our goals collectively.
Feb 2013 - May 2013

Chef Instructor

Greater Chicago Area

  • Chef Instructor | Fine dining instructor | Style: contemporary American fine dining, Michelin Guide recommended | certified green restaurant, Seats: ~70 | Class size: 8-15 students |Faculty senate (curriculum.
  • Lead a class charged with reinforcing two years of culinary training in a live fine dining restaurant run by culinary students focusing on food quality, presentation, mise en place, purchasing, inventory controls.
  • Create seasonal menus for a five week rotation fine dining menu that is cost effective as well as integrate all basic cooking technique.
  • Ensure all standards of food quality, production, cost and safety meet or exceed standards. Creation of grading rubrics and daily use for accurate student evaluation. Creation of syllabi for multiple classes as a basis.
  • Create initiatives related to integration of local farms (our restaurant used ~90% locally sourced products). Co-manage garden on grounds used for the restaurant as well as learning opportunity for the students.
  • Farmers market - Taking students to the Chicago Green City Market weekly to procure ingredients for the restaurant, share product knowledge and create relationships with farmers.
Sep 2008 - Nov 2012

Executive Chef

Greater Chicago Area

  • Executive Chef | Style: Contemporary American comfort food motivated by local sustainable farms | Seats: ~150 | Staff: 15 cooks | Service: dinner, late night grill kitchen, banquets and off premise catering | Volume.
  • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls.
  • Create initiatives related to integration of local farms (our restaurant used ~80% locally sourced products).
  • Ensure all standards of food quality, production, cost and safety meet or exceed standards.
  • Catering (on/off premise) menu planning and execution.
  • Collaboration with other chefs in Boka Group to meet our goals collectively.
Sep 2006 - Sep 2009

Sous Chef

Mk North

Northfield, IL

  • Executive Sous Chef | Chef/owner: Michael Kornick | Style: Contemporary American | Seats: 160 | Staff: 15cooks | Service: lunch, dinner and banquets | Volume: ~5M | 2.5 Stars Chicago MagazineResponsibilities:
  • Effectively procure, manage and promote staff in an unbiased manner. Provide ongoing training for hourly associates pertaining to food quality, presentation, safety and sanitation.
  • Weekly menu planning with the Executive Chef.
  • Ensure all standards of food quality, production, cost and safety meet or exceed standards.
  • Banquet menu planning and execution.
  • Collaboration with other chefs in mk restaurant group to meet our goals collectively.
Sep 2003 - May 2005

Masters Golf Championship

Atlanta, GA

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

Jun 2001 - Jun 2002

Executive Chef

Butch’S Dry Dock
  • Executive Chef | Style: American fine dining driven by local ingredients | Seats: 86 | Staff: 10cooks | Service: deli, fine dining, degustation menus, banquets and off premise catering | Volume: ~1.5M Responsibilities:
  • Effectively procure, lead and promote staff in an unbiased manner. Create/provide ongoing training for chefs, managers and hourly associates pertaining to food quality, presentation, purchasing, inventory controls.
  • Create initiatives related to integration of local farms and seasonal promotions (our restaurant used ~40% locally sourced products).
  • Ensure all standards of food quality, production, cost and safety meet or exceed standards.
  • Create/execute wine tasting menus in collaboration with guests and/or wine makers on a regular basis. Catering (on/off premise) menu planning and execution.
Mar 1999 - Jan 2002

Chef

Gilmore Collection

Developed and executed local-seasonal menus on a daily basis for executives and guests of Gatorade Corporation.

Feb 1996 - Mar 1999
2 education records

Benjamin Browning education

Persuing Bachelor’S Degree, Education, 3.8

Kendall College / Walden University

Associates Degree, Applied Sciences, Culinary Arts; Culinary Arts

Gold medal, Best of Show cold food salon and gold medal in sanitation. 1999 International Cold Food Salon in St. Georges Bay, Malta Gold.

FAQ

Frequently asked questions about Benjamin Browning

Quick answers generated from the profile data available on this page.

What company does Benjamin Browning work for?

Benjamin Browning works for ISS Guckenheimer.

What is Benjamin Browning's role at ISS Guckenheimer?

Benjamin Browning is listed as Director, Culinary Optimization at Guckenheimer at ISS Guckenheimer.

What is Benjamin Browning's email address?

AeroLeads has found 2 work email signals at @guckenheimer.com for Benjamin Browning at ISS Guckenheimer.

What is Benjamin Browning's phone number?

AeroLeads has found 3 phone signal(s) with area code 312, 704 for Benjamin Browning at ISS Guckenheimer.

Where is Benjamin Browning based?

Benjamin Browning is based in Greater Chicago Area, United States, United States while working with ISS Guckenheimer.

What companies has Benjamin Browning worked for?

Benjamin Browning has worked for Iss Guckenheimer, Guckenheimer, Compass Group North America, Dmk Restaurants, and Kendall College.

How can I contact Benjamin Browning?

You can use AeroLeads to view verified contact signals for Benjamin Browning at ISS Guckenheimer, including work email, phone, and LinkedIn data when available.

What schools did Benjamin Browning attend?

Benjamin Browning holds Persuing Bachelor’S Degree, Education, 3.8 from Kendall College / Walden University.

What skills is Benjamin Browning known for?

Benjamin Browning is listed with skills including Culinary Skills, Menu Development, Fine Dining, Catering, Banquets, Cooking, Chef, and Restaurants.

Find 750M verified contacts

Search by job title, company, industry, location, and seniority. Export verified B2B contact data when you need it.

People with similar names

Check these profiles if this is not the Benjamin Browning you were looking for.

View similar profiles