National Foundation for Celiac Disease Awareness

Sam started his culinary career in 2002 at a restaurant named The Bubble House. He started as a dishwasher and quickly moved up to a line cook. After a year as a line cook an opportunity opened up to be the new executive chef, which Sam gladly accepted. He continued to run the kitchen for another four years before leaving to further his culinary knowledge in New York City. His first restaurant in NYC was a place named Lola’s in SOHO, the menu there was French Cajun/Creole.

After three months as a line cook there he was asked to become a sous chef, and continued on for another 6 months. After leaving Lola’s he started a job at an Italian trattoria named Vento. Vento was in the meat packing district and was part of B.R. Guest, Inc. In addition to working at Vento, Sam also began to work for the 3-star rated Fiamma under chef Fabio Trabocchi. Sam refined his skills in Mediterranean Cuisine and developed a great passion for it. While working for these two restaurants, he also was doing stages at two other NYC restaurants: Michael Psilakis’ Anthos and Tom Colicchio’s Craft Bar.

Sam remained at Vento and Fiamma for a little over a year and then moved to the Financial District to work at Trinity Place. This upscale dining establishment continued to further his technique and palate. Sam was offered the opportunity to be the chef de cuisine of the new restaurant that Trinity Place was opening but, due to life circumstances, he had to decline and moved back to Philadelphia where he started at Rouge. At Rouge, Sam worked under Michael Yeamans who taught him a different side to being a chef from what he had seen in NY. Upon Michael’s departure he recommended Sam for the position of executive chef and he accepted.