Roger Duarte

Favorite Claw: Jumbo

Roger is not a chef and he’s not a fisherman. He’s a numbers guy. Roger is also a bona fide lover of stone crabs. The man can eat five pounds easily in one sitting!

Roger grew up in Monterrey, Mexico, before moving to Miami. With a business-oriented mindset, Roger studied at Suffolk University in Boston, Mass., and at ITESM in Mexico. Upon graduation, Roger gained significant financial experience at Mission Capital Group and at PAF Securities, strongly focusing on mergers & acquisitions, investment banking, and strategic planning.

Overcome by his entrepreneurial spirit, Roger made the decision to leave the finance world and opened My Ceviche’s sister company, George Stone Crab, back in 2009. Since its inception, George Stone Crab has become the top home delivery service of stone crabs nationally, as well as the top distributor of Florida stone crabs outside of the United States.

With an overwhelming desire to move forward with other scalable and marketable concepts, Roger recruited chef Sam Gorenstein, who he met while the latter was chef de cuisine at BLT Steak in South Beach. Both Roger and Sam instantly recognized the potential for a great business relationship, and so My Ceviche was born. Now, with a location in Miami’s iconic South Beach and in the downtown Miami/Brickell area, My Ceviche is set to continue to expand throughout South Florida with plans for further expansion in several major cities.

Forbes recognized Roger as a top entrepreneur in the 2012 edition of its annual “30 Under 30” list, and Bloomberg’s Businessweek featuredRoger as the “Stone Crab King” in 2013. In addition, Poder magazine profiled Roger in its “20 Under 40 Latinos Going Places” feature in 2013.

Today he directs George Stone Crab, overseeing both its national delivery and international export business to Latin America and beyond.

Samuel Gorenstein

Favorite Claw: Large

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.

Karim Vegas

Chief Financial Officer
Favorite Claw: Large

Karim is multicultural, trilingual and in fact confuses himself sometimes even when letting people know where he’s from. He’s travelled the world extensively, and has a background in finance, having spent more than three years as a business analyst for restaurants and nightclubs. He loves numbers, whether it’s counting the places he’s been to or keeping track of the daily stone crab catch. As the chief financial officer, Karim oversees logistics, deliveries, and the daily operations of the business.

Wesley Inigo

Chief Operating Officer
Favorite Claw: Large

Wesley is our COO and our go-to guy. He’s been in customer service and sales for more than 10 years. Wesley handles our sales, manages deliveries, takes phone orders. In fact, he does it all. Actually, he’s likely the voice you hear when you place your order at 800-273-2722