Ken Goodman

Ken Goodman is a 24-year veteran of the hospitality industry with expert knowledge in both front and back of the house operations. Ken began his career at 15, washing dishes in his native Philadelphia. By the ago of 18, he was head cook at a very successful catering company and about to begin his formal culinary training at the world-renowned Johnson & Wales University in Providence RI.

Chef Goodman graduated for Johnson & Wales in the spring of 1991 with a degree in Culinary Arts and Restaurant Management. While at Johnson & Wales, Ken rose to the position of Sous Chef at the critically acclaimed In-Prov Restaurant under Executive Chef John Elkhay.

In the fall of 1991, Ken headed south to Key West, Florida to apprentice under Chef Norman Van Aken at the Key West hot spot Louie’s Backyard. Ken spent one year at Louie’s Backyard developing skill and techniques in the area of tropical cuisine.

In the winter of 1993, Ken accepted the role of Executive Chef at the historic La Concha Hotel in Key West. While at the hotel, Ken opened two restaurants and received two consecutive annual awards for the Best Key Lime Pie in the Florida Keys.

Ken moved to Cambridge, Massachusetts in 1995 to join forces with famed Chef and cookbook author Chris Schlesinger at the nationally recognized East Coast Grill. Ken was promoted to Executive Chef in 1996 and received accolades from the Boston Globe, Food Arts Magazine and the New York Times.

In 2002, Ken moved to New York and accepted the position of Department Chair for Culinary and Pastry Arts at The Art Institute of New York City. There he was responsible for overseeing the development of more than 1000 culinary students and led a team of 25 Chef Instructors.

Ken was hired in 2008 to consult for the launch of an aggressive new hospitality venue in lower Manhattan. Ken oversaw the construction and concept development for this multi-unit space which includes a café, night club, and screening room. 92YTribeca, a branch of the world renowned 92nd Street Y, opened in the fall of 2008. Ken remains at 92YTribeca and holds the position of Food & Beverage Director.

Chef Goodman also competes as a member of the barbecue team, iQue. The team is currently ranked among the top professional barbecue competition teams in the United States by the Kansas City BBQ Society. Ken lives in Nyack, NY with his wife Jessica and daughter Sadie.