La Cevbicheria Restaurant
About us
Carlos Hernández Benítez
Executive Chef & Founder | La Cevbichería
Chef Carlos Hernández Benítez brings over 20 years of culinary experience shaped by the kitchens and coastal flavors of Miami, Aspen, New York, and beyond. A graduate of Johnson & Wales University in Culinary Arts and Food Service Management, he combines classical training with French technique and a deep respect for tradition.
His career began in distinguished kitchens such as Palme d’Or at the historic Biltmore Hotel, and continued through acclaimed restaurants including Mercer Kitchen in New York, Chef Club by Food & Wine in Aspen, and leading concepts in Miami’s Wynwood and South Beach. Throughout his progression from line cook to sous chef, Chef Carlos developed a strong foundation in seafood, station leadership, and high-level kitchen execution, while also working alongside well known chefs. His two Miami mentors, Alfredo Alvarez and Michael Shikany played a major influence in his chef career.
Beyond the restaurant world, he has also served as a private chef for NBA athletes and international clientele, where precision, consistency, and adaptability were essential.
His passion for seafood, and especially ceviche, took a defining turn after traveling to Peru with his mother following the pandemic, where he experienced the cuisine of renowned Chef Javier Wong. That moment became a turning point—solidifying his vision to dedicate himself to mastering ceviche and refined seafood preparation.
Family has always been central to his culinary identity. Influenced deeply by his grandmother, who became a guiding presence in his life, as well as his parents and extended family, Chef Carlos grew up surrounded by home-cooked meals, eating at seafood restaurants in Colombia, and a strong sense of hospitality and care in food.
This foundation ultimately led him to open La Cevbichería, a space dedicated to perfecting ceviche and fried seafood while honoring both tradition and technique. For Chef Carlos, the restaurant is not only a professional milestone, but a personal commitment—to master his craft and build something lasting through discipline, passion, and consistency.
At La Cevbichería, he presents a focused expression of Latin coastal cuisine, centered on fresh sustainable seafood, bold flavor, and clean modern execution, designed to feel both elevated and deeply authentic.
“I don’t cook just to feed—I cook to inspire. Each dish is a reflection of where I come from, and where I’m going.”