Danny Ganem
Chef Danny Ganem was born and raised in Miami to immigrant parents from Panama and Chile, his career reflects both his rich heritage and the vibrant culinary identity of South Florida.
Chef Ganem first steps were under South Florida legend Norman Van Aken at his eponymous restaurant Norman’s in Orlando, where he first learned the art of storytelling through food. He then refined his craft at the 2 Michelin starred Aqua in San Francisco before traveling through Panama, Bolivia, and Chile to study indigenous cuisines and connect with his Latin American roots. His next journey took him to the Basque region of Spain which is his mother’s grandfather’s homeland; where he trained at both the 3 Michelin starred Martín Berasategui and the 2 Michelin starred Mugaritz, two of the most influential restaurants in the world.
Upon returning to the United States, Chef Ganem joined James Beard Award winner Michael Mina at Bourbon Steak, mastering the precision and technique of Steakhouse fine dining. Afterward, he continued his ascent under Laurent Tourondel and Christophe Bellanca at BLT Steak in South Beach at The Betsy Hotel, forging lasting mentorships that helped shape his leadership philosophy and creative direction. He later worked under James Beard Award winner Michael Schwartz at The Raleigh Hotel, whose dedication to seasonality and local sourcing deeply influenced his approach to cuisine.
Chef Ganem has served as Executive Chef for several of South Florida’s most iconic and legendary hotels, including The Raleigh Hotel, The Betsy Hotel in South Beach a Forbes 4 Star, AAA 4 Diamond, and Michelin Guide 1 Key property, and the Michelin Guide 3 Key and Relais & Châteaux Little Palm Island in the Florida Keys. After his time in the Keys, he returned home to Miami to lead Fiola Miami as Executive Chef with Michelin Starred Chef Fabio Trabocchi showcasing Contemporary Fine Dining Italian Cuisine and earning a Michelin Guide Recommendation under his guidance.
Today, as the Culinary Director of Gioia Hospitality Group, Chef Ganem continues to expand his vision with a collection of concepts that celebrate Florida’s bounty: Daniel’s A Florida Steakhouse and D’s Sports Bar in Fort Lauderdale, Daniel’s Steakhouse and La Terrazza Bar & Grill in Coral Gables, and the forthcoming La Sponda at Vita in Grove Isle. His cuisine is a love letter to Florida its farmers, ranchers, and fishermen. He proudly features cheeses from Hawthorne Creek Creamery in North Florida, rice from Congaree and Penn in Jacksonville, Wagyu beef from Arrowhead Beef Ranch in Chipley and Suwannee River Wagyu in Old Town, and 100 percent grass-fed beef from Providence Cattle in Tampa. His seafood partnerships include Serenoa Fisheries for Skipper Sweet Oysters in Panacea, Beacon Fisheries in Jacksonville for blue crab and royal red shrimp, Trigger Seafood in Miami, and dedicated fishermen across the Florida Keys. He also champions local produce from Farmer Mike in Bonita Springs, Swank Farms in Loxahatchee, French Farms in Miami, and Tiny Farms in Homestead.
In October 2025, Chef Ganem made history by becoming the first chef in the United States to host the Rare Tour by 101 World’s Best Steak Restaurants, a milestone that highlights his international recognition and leadership within the world of fine dining and steakhouse cuisine.
Chef Ganem’s story is one of heritage, mentorship, and community. His cuisine reflects Miami’s multicultural spirit while honoring Florida’s land and waters. Beyond the kitchen, he is a mentor, leader, and father who has returned to his hometown to raise his family and nurture the next generation of Miami chefs.
