ZUUK Kitchen
Developed by Ikone International

The Corporate Team



The CEO of My Ceviche, Roger Duarte grew up in Monterrey, Mexico, before moving to Miami. With a business-oriented mindset, Roger studied at Suffolk University in Boston, Mass., and at ITESM in Mexico. Upon graduation, Roger gained significant financial experience at Mission Capital Group and at PAF Securities, strongly focusing on on mergers & acquisitions, investment banking, and strategic planning.

Overcome by his entrepreneurial spirit, Roger made the decision to leave the finance world and opened My Ceviche‘s sister company, George Stone Crab, back in 2009. Since its inception, George Stone Crab has become the top home delivery service of stone crabs nationally, as well as the top distributor of Florida stone crabs outside of the United States.

With an overwhelming desire to move forward with other scalable and marketable concepts, Roger recruited chef Sam Gorenstein, who he met while the latter was chef de cuisine at BLT Steak in South Beach. Both Roger and Sam instantly recognized the potential for a great business relationship, and so My Ceviche was born. Now, with a location in Miami’s iconic South Beach and in the downtown Miami/Brickell area, My Ceviche is set to continue to expand throughout South Florida with plans for further expansion in several major cities.

Forbes recognized Roger as a top entrepreneur in the 2012 edition of its annual “30 Under 30” list, and Bloomberg’s Businessweek featured Roger as the “Stone Crab King” in 2013. In addition, Poder magazine profiled Roger in its “20 Under 40 Latinos Going Places” feature in 2013.


COO & Executive Chef

Sam Gorenstein has been highly praised during his career as a chef. Born in Barranquilla, Colombia, Sam moved to Miami and eventually enrolled in business school at FIU. He quickly recognized that his passion was in the kitchen, and made the decision to take the leap into the culinary world by starting at Johnson & Wales University.

With a humble beginning at Les Halles in Coral Gables, Fla., when he was just a teenager, Sam received the opportunity to move to New York, where he soon made his way into world-renowned chef Laurent Tourondel’s kitchen at Union Pacific. Learning everything he could from such an esteemed chef, Sam honed his skills in the kitchen, and Tourondel granted Sam the opportunity to make the move to BLT Fish in New York City. While at BLT Fish, Sam worked at every station in the kitchen, earning titles from entremetier to poissonier. The latter is what fielded his passion for seafood. Shortly after opening, BLT Fish received a three-star review from The New York Times and was granted a Michelin star.

Sam moved back to Miami when other opportunities arose and received even further experience in well-known kitchens, including those at Michael’s Genuine Food & Drink. Chef Tourondel contacted Sam once more and asked if Sam would open BLT Steak at The Betsy Hotel in Miami Beach. Here is where Sam received the greatest experience as chef de cuisine as he managed a staff of over 80 people. The Miami Herald gave BLT Steak three-and-a-half stars while Sam was at the helm.

Sam’s talent in the kitchen has not gone unnoticed. Forbes named Sam as a top chef in the 2012 edition of its annual “30 Under 30″ list. In addition, the James Beard Foundation recognized Sam’s incomparable culinary expertise, twice nominating him as a Rising Star.


Founder & Executive Chef

Born and raised in Miami, Daniel’s culinary knowledge started at a young age.

Helping out in the kitchen of his Arab and Basque grandparents made Ganem love the skill of cooking. While his parents were diplomats in Santiago, Chile Ganem was a teenager and decided to work in bakeries and restaurants on his time off. After High School Ganem was determined to study at the Le Cordon Bleu so he moved to Orlando, Fl and worked for Norman Van Aken’s restaurant.

After school finished Daniel traveled to San Francisco to work with Michael Mina at Aqua as an apprentice. Later on he worked in Panama and Bolivia for the Summit Hotels while learning indigenous food and ingredients, Ganem always wanted to learn more about his roots and work in the Basque region of Spain with the best chefs. Fulfilling his dreams; in 2007 he moved to San Sebastian and staged at Martin Berasategui’s eponymous restaurant with 3 Michelin Stars and Mugaritz with 2 Michelin Stars. After Daniel finished his stages it was time to come back home, so on his arrival to Miami he got reunited with one of his old mentors Michael Mina and worked at Bourbon Steak since its opening.

When Ganem heard Laurent Tourondel’s BLT Steak was opening in South Beach, he decided it was time for a move and worked under Laurent and Samuel Gorenstein at The Betsy Hotel. In 2011 Daniel started to work with Chef Michael Schwartz at the beautiful and classic Raleigh Hotel by SBE. in South Beach, bringing in local and thoughtfully sourced ingredients for his eponymous Restaurant Michael Schwartz. As the Chef de Cuisine, Ganem earned great reviews by the Miami New Times and earned a coveted 3 1/2 Stars from the Miami Herald. In 2014 Danny got a call from his mentor Chef Laurent Tourondel to come back to BLT Steak and take over the Chef de Cuisine Positon at the Forbes Four Star and AAA Four Diamond rated The Betsy Hotel. Ganem got recognized with Best Culinary Manager in Miami and Miami Beach by GMBH and 2014 Best Steakhouse by Miami New Times.