Daniel Ganem

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 studying at Le Cordon Bleu, Danny worked for Norman Van Aken and moved to San
Francisco after graduation to work with Michael Mina at Aqua as an apprentice. Ganem
always wanted to learn more about his roots and work in the Basque region of Spain with
some of the world’s 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, he returned to Miami to
work with Michael Mina on the opening of Bourbon Steak. He then spent time working at
Laurent Tourondel’s BLT Steak and with Chef Michael Schwartz at the Raleigh Hotel by SBE
and his eponymous Restaurant Michael Schwartz.
At Quality Meats Miami Beach, chef Danny Ganem offers a menu that enhances elements of
a classic butchery with large cuts of beef that are cured, smoked or aged in-house. Diners
can expect hearty, flavorful dishes such as double tomahawk rib steak and porterhouse,
along with a variety of enticing seafood options and favorites from Quality Meats New York
such as broccoli & Cheetos, parmesan waffle fries and corn crème brûlée. Guests can
experience the restaurant in a variety of settings: in the main dining room, a handsome
space that seats 120, a lush outdoor patio that accommodates 70, private dining rooms that
can accommodate events from 15-50 guests and a hidden wine nook for an intimate party
of 8. With Quality Meats Miami, a new dining destination is introduced to South Beach that
channels an old-world perspective with a distinctly modern approach.