Planta South Beach Chef de Cuisine, Benjamin Goldman, never had childhood aspirations to become a chef. In fact, similar to most chefs his memories extend back to his mother as the most influential person in his cooking career.
Goldman began his studies at University of Central Florida studying molecular and micro-biology. Little did he know his studies would come full circle when he joined the Clio/Uni team as an apprentice, where the basis of the food created would thrive off manipulation of ingredients; an alchemist.
Goldman graduated from Johnson and Whales University (2010) in Miami and began his career under the direction of Chef Andrea Curto-Randazzo at her long-standing Talula restaurant. However, the Florida native was intrigued by the seasonality of the northeast and when his request to stage at Clio under the tutelage of Chef and Restaurateur Kenneth Oringer was accepted, off he went. Oringer owned five of Boston’s most acclaimed restaurants and Goldman was offered a job at Uni.
Goldman returned to Florida in 2012 to work at a small fine dining concept called The Hunter’s Grill. Starting as a Sous Chef and later promoted to Executive Chef for the brand, he most enjoyed creating the restaurants’ seasonal menus. In 2013, when a position at the soon-to-be-open SHIKANY restaurant presented itself, Goldman jumped at the opportunity. As the Executive Sous Chef, Michael Shikany and Benjamin joined forces to create unforgettable menus and experiences.
In 2017, Goldman joined David Grutman’s team as executive chef of Komodo. The following year, Goldman took his plant-based lifestyle to the kitchen as chef de cuisine of Planta South Beach upon its opening in March 2018, bringing his global influence and knowledge of food to all of his dishes.