Executive Chef Ben Goodnick

A Southern Illinois native, Goodnick began his culinary career at 18, when he moved to Chicago and began working his way up the ranks of many of the city’s most renowned restaurants. While attending classes at the Cooking and Hospitality Institute of Chicago, he established credibility in the culinary field by manning the garde manager station at the suburban nouveau French institution Carlos’. Shortly thereafter, Goodnick began his lengthy tenure with Lettuce Entertain You Enterprises, first working as tournant at acclaimed Chef Gabino Sotelino’s nouvelle French/ Spanish outpost Ambria before being promoted to sous chef at Ambria’s little sister, Mon Ami Gabi. In 2005, Goodnick took his talents east, to become chef de cuisine at Boston steakhouse Grill 23. He spent four years in Boston before embarking on a six month long voyage through Argentina. It was on this adventure that he learned firsthand the art of pairing meats with wine—a skill that served him well in his next culinary venture as executive sous chef at Epic Roasthouse in San Francisco. In 2011, Goodnick returned to Chicago—and to LEYE—and was named executive chef of classic French bistro Mon Ami Gabi. Chef Goodnick resides in Edgewater. When he is not in the kitchen at Mon Ami Gabi, you can likely find him in his home kitchen– testing recipes with his wife, who just happens to be a freelance food writer.