Throughout my extensive 15-year culinary journey, I've been profoundly shaped by a commitment to healthy lifestyles, prioritizing longevity and transcending our character defects and shortcomings. Embracing a holistic approach, I've sought healthy avenues in diet, exercise, fitness, mental health, and spirituality, aiming to elevate individuals above human suffering and trauma, fostering a life in recovery or on the path to recovery and self-discovery.Formally trained at Johnson & Wales University, my culinary exploration extended globally, drawing inspiration from diverse cultures. In esteemed kitchens like Chris Gould and Ken Oringer's Uni and David Grutman's Komodo, I applied modern and innovative cooking approaches, enriching my culinary repertoire.In 2017, during travels to Central America and Mexico, my transition to a plant-based lifestyle commenced. Witnessing chefs working with natural, unaltered ingredients, particularly vegetables, revealed the pure essence of food. I delved into the origins of my meals, contrasting the overindustrialized approach, and developed a sense of responsibility to unveil the truth about food production horrors.Motivated to align my life with my values, both personally and professionally, I couldn't fathom serving anything I wouldn't consume myself. Leading the culinary charge in the plant-based realm, I contributed to CHG Hospitality's vegan haven, Planta. Inspired to extend the realms of "enlightened hospitality" and "sustainable consumption," I birthed MOTHR, derived from the source of my creation and inspiration.MOTHR is a venture dedicated to minimizing our human footprint and fostering a plant-based lifestyle that transcends dietary choices. My ultimate goal is to collaborate with individuals, guiding them to unlock their full potential by harmonizing their body, mind, and spirit. Through this journey, I aspire to facilitate not just recovery but a profound process of self-discovery. Together, we embark on a transformative path towards holistic well-being, aligning with a conscious lifestyle as a catalyst for positive change. Join me, and let's embrace this journey towards optimal living and self-actualization.
-
Private ChefRebecca KookingMiami, Fl, Us -
Culinary Director & PartnerCliq Hospitality Aug 2023 - PresentMiami, Florida, United States
-
Primary Addiction CounselorEvolutions Treatment Center Mar 2023 - Mar 2024Miami, Florida, United StatesProficient in providing individualized counseling and leading therapeutic group sessions, integrating cognitive-behavioral therapy, somatic breath work, and healing exercises. Specialized in addressing codependency, trauma healing, and the root causes of compulsive behaviors and addiction. Collaborated with a multidisciplinary team to develop and implement tailored treatment plans, ensuring holistic care for clients. Monitored and documented client progress while maintaining strict adherence to ethical standards and confidentiality. -
Executive Chef Task Force1 Hotels Nov 2022 - Jan 2023San Francisco Bay Area -
Executive Chef Task Force1 Hotels Sep 2022 - Nov 2022New York, United StatesAs an Executive Chef on the task force, I played a pivotal role in regional food and beverage operations for the esteemed 1 Hotels brand, ensuring alignment with standard operating procedures (SOPs) and upholding rigorous quality assurance standards. My responsibilities extended to managing culinary aspects for Jams, Terrene Farm Stand, In-Room Dining (IRD), and accommodations in both Central Park, New York, and San Francisco, California. This multifaceted role allowed me to contribute to the culinary excellence synonymous with the 1 Hotels brand while overseeing diverse dining establishments and maintaining a commitment to unparalleled quality. -
Private ChefHub Culture Jan 2020 - Jan 2023Miami, Florida, United StatesOrchestrated high-profile, plant-based dining experiences for World Economic Forum as well as Miami Bitcoin Week in collaboration with renowned tech and finance companies such as Polygon, Jewel, Waha Technologies, and Superworld. My role involved designing sophisticated, plant-based menus tailored to the discerning taste of High Net Worth Individuals (HNWI) and flawlessly executing exclusive events. Through innovation in plant-based cuisine and direct collaboration with influential clients, I consistently delivered unparalleled culinary experiences for industry leaders. My track record encompasses successful event management and a commitment to excellence, making me a valuable asset for creating unforgettable dining occasions. -
Private ChefHub Culture May 2022 - Jun 2022Davos, Graubünden, Switzerland -
OwnerMothr Earth Jun 2019 - Dec 2022Miami, Florida, United StatesAs a consultant and coach for MotherEarth, a privately owned company, I provided expertise in plant-based meal programs and functional medicines to a diverse range of clients. This included supporting individuals recovering from diabetes, cancer treatments, food aversions, allergies, and mental health conditions, as well as assisting athletes and bodybuilders in achieving their fitness goals through customized nutritional plans. Additionally, I traveled internationally to train chefs in the art of plant-based cuisine and educate them about sustainable practices and carbon emissions. Through my work with MotherEarth, I helped promote overall well-being and a healthier, more sustainable lifestyle for clients and the broader community.
-
Head ChefPlanta Restaurants Jan 2018 - May 2020Miami, Florida, United StatesAs an Executive Chef, I played a pivotal role in the launch and management of a plant-based concept on South Beach in collaboration with Chase Hospitality Group and Groot Hospitality. Leading a dynamic team of 20-30 employees, I oversaw diverse responsibilities, including inventory management, cost analysis, scheduling, and marketing initiatives. With a commitment to plant-based cuisine, I crafted a vegetable-forward menu and organized weekly activations to elevate awareness of vegan dining. Focused on fostering a vibrant and innovative atmosphere, I successfully maintained a food cost average of 15-16%. My culinary expertise earned accolades, including being recognized as the Best Chef in Miami by Miami Magazine, winning the Iron Fork competition (Plant vs. Meat), and receiving a James Beard Award nomination. -
Executive ChefGroot Hospitality Jun 2016 - Jun 2018Miami, Florida, United StatesAs the Executive Chef at Komodo in Miami, FL, under the leadership of David Grutman and Chris Cuomo, I spearheaded a successful revitalization of the menu and concept. During dinner services, we catered to over 1000 guests with a Pan Asian cuisine focus, renowned for our exceptional Peking Duck and high-end sushi programs. Effectively managing two kitchens and overseeing a dedicated staff of 60+, I contributed to Komodo's remarkable annual gross revenue of $22+ million. Our achievements at Komodo have garnered global recognition in the culinary scene. -
Executive ChefModern Garden Jun 2014 - Jun 2016Miami, Florida, United StatesMy transition to the role of Executive Chef at Modern Garden, under the same ownership, marked a commitment to culinary innovation. Specializing in cured meats, the unique "hot ocean stones" concept, and presenting raw seafood tiers, including sashimi, our modern cuisine showcased global influences and rare ingredients. Recognized for our dedication to excellence, we emphasized tasting menus and Omakase experiences. The accolades received were a testament to the success of our approach, particularly in crafting inventive and high-quality sashimi, cured meats, and the pioneering "hot stone" concept.
-
Executive Sous ChefSeaspice Brasserie & Lounge Jul 2013 - Jun 2016Miami, Florida, United StatesServed as the Executive Sous Chef at Seaspice grossing $18-20 million annually. Our cuisine focused on high end seafood and meats. Transitioning, to Executive Chef of Modern Garden under the same ownership. I received accolades for our high-end sashimi, cured meats and innovative “hot stone” concept. -
Chef De CuisineShikany Mar 2010 - Jun 2013MiamiServed as the Chef de Cuisine and assisted in development, design and concept from point of inception. At Shikany we focused on a global cuisine specifically molecular gastronomy and eclectic/rare ingredients. Shikany’s focus was primarily tasting menus with a la carte options.
-
Sous ChefUni Restaurant Feb 2008 - Jan 2010Greater Boston AreaDuring my tenure as Sous Chef at UNI restaurant in Boston, I had the privilege of working under the guidance of renowned chefs Ken Oringer and Chris Gould. UNI, with its focus primarily on the omakase style, maintained a commitment to excellence by importing fresh ingredients daily from Tsujiki Fish Market in Japan. This unique culinary approach allowed me to contribute to a dynamic kitchen environment where precision and creativity were paramount. Additionally, the opportunity to further enhance my culinary skills was provided by our sister restaurant, Clio, under the leadership of Executive Chef Dougie Rodriguez, who graciously offered me space to learn and grow as a line cook on my days off. This collaborative and innovative culinary experience at UNI has significantly enriched my expertise in the art of Japanese-inspired cuisine.
Benjamin G. Education Details
-
Molecular Biology
Frequently Asked Questions about Benjamin G.
What company does Benjamin G. work for?
Benjamin G. works for Rebecca Kooking
What is Benjamin G.'s role at the current company?
Benjamin G.'s current role is Private Chef.
What schools did Benjamin G. attend?
Benjamin G. attended Johnson & Wales University-Florida, University Of Central Florida.
Not the Benjamin G. you were looking for?
-
Benjamin G.
Senior Air Operations Advisor | Project Manager | Policy Analyst | Isr ProfessionalFort Walton Beach, Fl -
Benjamin Shaw
Danbury, Ct4gmail.com, gmail.com, memry.com, farmshelf.com6 +120394XXXXX
-
Benjamin G
Dallas, Tx -
Benjamin Vera
Tampa, Fl2jpmchase.com, gmail.com -
Free Chrome Extension
Find emails, phones & company data instantly
Aero Online
Your AI prospecting assistant
Select data to include:
0 records × $0.02 per record
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial