Benjamin G.

Benjamin G. Email and Phone Number

Private Chef @ Rebecca Kooking
Miami, FL, US
Benjamin G.'s Location
Miami, Florida, United States, United States
About Benjamin G.

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.

Benjamin G.'s Current Company Details
Rebecca Kooking

Rebecca Kooking

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Private Chef
Miami, FL, US
Benjamin G. Work Experience Details
  • Rebecca Kooking
    Private Chef
    Rebecca Kooking
    Miami, Fl, Us
  • Cliq Hospitality
    Culinary Director & Partner
    Cliq Hospitality Aug 2023 - Present
    Miami, Florida, United States
  • Evolutions Treatment Center
    Primary Addiction Counselor
    Evolutions Treatment Center Mar 2023 - Mar 2024
    Miami, Florida, United States
    Proficient 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.
  • 1 Hotels
    Executive Chef Task Force
    1 Hotels Nov 2022 - Jan 2023
    San Francisco Bay Area
  • 1 Hotels
    Executive Chef Task Force
    1 Hotels Sep 2022 - Nov 2022
    New York, United States
    As 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.
  • Hub Culture
    Private Chef
    Hub Culture Jan 2020 - Jan 2023
    Miami, Florida, United States
    Orchestrated 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.
  • Hub Culture
    Private Chef
    Hub Culture May 2022 - Jun 2022
    Davos, Graubünden, Switzerland
  • Mothr Earth
    Owner
    Mothr Earth Jun 2019 - Dec 2022
    Miami, Florida, United States
    As 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.
  • Planta Restaurants
    Head Chef
    Planta Restaurants Jan 2018 - May 2020
    Miami, Florida, United States
    As 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.
  • Groot Hospitality
    Executive Chef
    Groot Hospitality Jun 2016 - Jun 2018
    Miami, Florida, United States
    As 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.
  • Modern Garden
    Executive Chef
    Modern Garden Jun 2014 - Jun 2016
    Miami, Florida, United States
    My 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.
  • Seaspice Brasserie & Lounge
    Executive Sous Chef
    Seaspice Brasserie & Lounge Jul 2013 - Jun 2016
    Miami, Florida, United States
    Served 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.
  • Shikany
    Chef De Cuisine
    Shikany Mar 2010 - Jun 2013
    Miami
    Served 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.
  • Uni Restaurant
    Sous Chef
    Uni Restaurant Feb 2008 - Jan 2010
    Greater Boston Area
    During 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

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.

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