• FEBRUARY 19-22, 2015
  • Miami beach, florida
  • join newsletter
  • Slideshow Image
  • Slideshow Image
  • Slideshow Image
  • Slideshow Image
  • Slideshow Image

Sam Gorenstein

  • share

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 fromentremetier 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.

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 fromentremetier 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.