Chef Danny Ganem of The Betsy - Biography

Miami, FL

October 2018

Helping out in the kitchen of his Arab and Basque grandparents, Danny Ganem began his cook’s education at a young age. As a teenager, Ganem spent time outside of school working in bakeries and restaurants. When he graduated high school, he moved to Orlando to attend Le Cordon Bleu and work with Chef Norman Van Aken.

After school, Ganem moved to San Francisco to work as an apprentice at Michael Mina’s Aqua. He then traveled to Panama and Bolivia for work with Summit Hotels, where he became familiar with those countries’ indigenous foods and ingredients. Intrigued by his own cultural roots, Ganem took off to Spain to cook with some of the most prominent chefs in the Basque region and San Sebasti├ín.

Ganem returned home to Miami and joined the opening team at Mina’s Bourbon Steak and then jumped to Laurent Tourondel’s BLT Steak. He left BLT in 2011 to work with Chef Michael Schwartz as chef de cuisine at The Raleigh Miami Beach Hotel, where he earned 3½ stars from the Miami Herald.

In 2014, Ganem received a call from Tourondel to take over BLT Steak at The Betsy Hotel as chef de cuisine. The hotel has since expanded, and Ganem’s role along with it. Now as executive chef of the entire property, Ganem oversees BLT Steak & Seafood, The Alley Pizzeria, Ventanita, Panther Coff ee at The Betsy, and all 20,000 square feet of events and catering spaces.