Sereia

Born in Hialeah, raised in Little Havana, and trained at some of Miami’s most celebrated restaurants under legendary chefs, Mike is at the forefront of a new generation of South Florida chefs helping the region establish itself as a destination for world-class cuisine and define its culinary voice for the long haul.

Chef Mike’s vision guides all of Ariete Hospitality Group’s concepts. He grew up watching his Cuban exile grandparents bring people together with food and honed his skills at some of Miami’s most celebrated restaurants. If Beltran family cooks instilled in him a love for food as a tool for deepening relationships, his professional mentors opened his eyes to high-level technique and the possibilities of cuisine as a vehicle for storytelling.

Soraya Caraccioli-Kilgore, a celebrated pastry chef and entrepreneur, is known for her innovative desserts and impact on Miami’s culinary scene. Born in San Pedro Sula, Honduras, she studied at Johnson & Wales University in Denver and honed her craft under renowned chefs Sam Gorenstein, Danny Grant, and her husband, Brad Kilgore.

In 2015, Soraya co-founded Alter in Miami’s Wynwood neighborhood, earning a James Beard Best New Restaurant nomination in 2016. She also served as Executive Pastry Chef at Brava by Brad Kilgore in the Adrienne Arsht Center. In 2018, she launched MadLab Creamery in Miami’s Design District, offering whimsical desserts like soft-serve ice cream, Japanese cheesecake, and handcrafted chocolates.

Expanding her influence, Soraya opened a gelato and shave ice shop in San Francisco’s Transamerica Pyramid complex, further showcasing her pastry expertise. Renowned for her creativity and commitment to fresh, seasonal ingredients, Soraya has established herself as a prominent figure in the pastry arts and continues to redefine dessert experiences.

Born and raised in Miami, Chef Daniel Ganem a graduate from Le Cordon Bleu, has fostered his culinary knowledge from a young age, his love for cooking blossoming while working alongside his Palestinian and Basque grandparents in their family kitchen. In 23 Years of Experience, Ganem has earned a pedigree by working with some of the best Chefs in the world, from Michael Mina in San Francisco, Laurent Tourondel, Christophe Bellanca, Norman Van Aken and Fabio Trabocchi on the East Coast of the United States; to Two Michelin Starred Chef Andoni Luis Aduriz in Mugaritz and Three Michelin Starred Chef Martin Berasategui in San Sebastian, Spain.

As an Executive Chef Ganem has exerted his position at some of the most Iconic Hotels and Restaurants in South Florida, from the historical The Raleigh Hotel, Four Forbes Star The Betsy Hotel, 50 Best by Conde Nast and Relais and Chateaux property Little Palm Island in The Florida Keys and Michelin Guide Recommended Fiola Restaurant in Coral Gables.

Michael Schwartz, Philadelphia-born chef, restaurateur, and James Beard Award winner, is a celebrated figure in the South Florida restaurant scene. Since opening Michael’s Genuine® Food & Drink in Miami’s Design District in 2007, Schwartz has drawn locals and tourists with his emphasis on fresh, local ingredients and a laid-back bistro atmosphere. Honored as Best Chef: South in 2010 by the James Beard Foundation, Schwartz is admired for his commitment to community and responsible, seasonal food sourcing. His group, The Genuine Hospitality Group, includes Amara at Paraiso, offering bold Latin flavors on Biscayne Bay, and Harry’s Pizzeria^®, named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S.

Beyond restaurants, Schwartz supports causes like Share Our Strength, Alex’s Lemonade Stand Foundation, and Slow Food, earning recognition for his contributions. He’s authored two cookbooks, Michael’s Genuine Food and Genuine Pizza, sharing his culinary philosophy. His work has been featured in outlets like The New York Times, Food & Wine, and the TODAY Show.