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Benjamin Browning has extensive work experience in the culinary industry. Benjamin started their career as a Chef at Gilmore Collection in 1996 and then worked as an Executive Chef at Butch's Dry Dock. Benjamin also served as an Executive Sous Chef at mk north and as an Executive Chef at Landmark Grill + Lounge. Benjamin then joined Kendall College as a Chef Instructor, where they taught fine dining and sustainability classes. Later, Browning worked at DMK Restaurants as a Chef Consultant, implementing and maintaining systems related to cost, inventory, and consistency. Benjamin also worked at Compass Group North America as an Executive Chef, overseeing multiple dining establishments and training staff. Currently, Browning is employed at ISS Guckenheimer, where they have held various roles, including National Executive Chef and Culinary Director. In their current position, they are responsible for culinary optimization and leading a team.

Benjamin Browning pursued a Bachelor's Degree in Education from Kendall College / Walden University from 2009 to 2015. Prior to that, they completed an Associate's Degree in Applied Sciences and Culinary Arts from Grand Rapids Community College from 1995 to 1997. Benjamin also obtained a Servsafe Managers Certificate from the National Restaurant Association, although the specific month and year of obtaining the certification are not provided.