March 17th, 2017
Ice Palace Studios
59 NW 14th St, Miami, FL
9am - 6pm

The Future of Happiness @ WOHASU

The Future of Happiness track (FOH) of WOHASU was a full-day, invite-only event that included insightful keynotes and dynamic panel discussions from local, national and international leaders, and where we explored the intersection of happiness within an increasingly digitized life.

Agenda

Back

SAM GORENSTEIN

SAM GORENSTEIN

Founder of MyCeviche

Talented, determined and dedicated beyond his years, 32-year-old Samuel Gorenstein has impressed colleagues, critics, and fans alike throughout his impressive and growing career. Born in Barranquilla, Colombia, Gorenstein’s passion for cooking first ignited at his mother’s knee when he was a young child. After moving to Miami with his family at the age of 14, the eager adolescent spent most of his free time at home in the kitchen, learning and practicing. Upon graduation from high school, he headed straight to Johnson & Wales University to pursue his dream of becoming a chef. Gorenstein relocated to New York in 2004, accepting an opportunity to work with one of the culinary world’s brightest stars, Chef Laurent Tourondel, at Union Pacific. In January 2005, Tourondel asked Gorenstein to open BLT Fish, where he was part of the team that helped catapult the restaurant into the limelight with a coveted three-star review from The New York Times. In 2006, an opportunity to return to Miami proved impossible to pass up and Gorenstein was named chef de cuisine at Centro, a short-lived yet well-received restaurant, where he garnered rave reviews. After the restaurant’s closing in 2007, Gorenstein moved on to be sous chef at Michael Schwartz’s acclaimed Michael’s Genuine Food & Drink. Not long after, he was tapped again by Tourondel to rejoin the BLT team as executive chef at BLT Steak at the Betsy Hotel on South Beach. Thrilled to be reunited with his mentor, Gorenstein thrived at BLT Steak, receiving a three-and-a-half-star rave review from The Miami Herald as well as two James Beard nominations for “Rising Star Chef.” In addition, he was recognized as a top chef in the 2011 publication of Forbes magazine’s “30 Under 30” list. The young chef later moved on to work alongside Michael Schwartz once again at a brief stint as executive chef at the Raleigh Hotel on South Beach, departing shortly thereafter to focus all of his attention on My Ceviche. This big move did not go unnoticed by Poder magazine, who named him one of the “Top 5 Latino Chefs” alongside such big names as José Andrés. In November 2014, Sam also became the first winner of Food Network’s culinary competition show Kitchen Inferno. Gorenstein’s impressive resume has come to light at My Ceviche, where he has channeled his technique and expertise with haute cuisine and has infused it into well-made, delicious, approachable, and affordable product. Gorenstein creates healthy, ultra-fresh seafood dishes, such as Caribbean-style burritos, tacos, ceviches, and salads, along with a slew of addictive sides, in a casual beach atmosphere. Ideal for a picnic, relaxing meal at home or work, or even to devour street side, the food is light, healthy, and satisfying — a welcomed addition to Miami Beach, Brickell, South Miami, Coral Gables, Miami International Airport, and Midtown Miami.