Chef Danny Ganem of Zuuk Mediterranean Kitchen - Biography

Miami, FL

April 2016

Helping out in the kitchen of his Arab and Basque grandparents, Chef Danny Ganem of Zuuk began his culinary education at a young age. When he was a teenager, Ganem spent time outside of school working in bakeries and restaurants. When he graduated, Ganem moved to Orlando to fulfill his dream of becoming a chef, starting at Le Cordon Bleu and working with Norman Van Aken. 

After graduating culinary school, Ganem moved to San Francisco to work as an apprentice at Michael Mina's Aqua. He spent time in Panama and Bolivia with Summit Hotels, learning the indigenous foods and ingredients. In search of his own cultural roots, Ganem took off to Spain to work with some of the region's best chefs in both Basque and San Sebastian.

Ganem returned to Miami and was on the opening team at Mina's Bourbon Steak, and later on the opening team at Laurent Tourondel's BLT Steak. Here, Ganem met Samuel Gorenstein, his current business partner. The two have worked together for over seven years, with Ganem at the helm of their fast-casual concepts in Miami.