Chef Samuel’s five year tenure at the prestigious Denver Country Club, working under Executive Chef David Lazarus, saw him managing a large team, facilitating grand events, and creating a culture that awarded him the title of first Chef d’ Cuisine at the 200 year old club. As the Executive Sous Chef at Martis Camp Club in Truckee, California, he managed culinary operations across seven restaurant outlets, curated fine dining menus, and collaborated with Napa wineries to deliver exquisite pairing-based dinners. Making his way to New Orleans as the Chef de Cuisine at Restaurant R’evolution, Samuel embraced the Cajun and Creole philosophy from legendary Chef John Folse, learning the history and ingredients that make this city a world class food destination.
Under Chef Samuel’s expert direction, the culinary initiatives at King Brasserie, Peacock Room, and Gospel Coffee and Boozy Treats have enchanted guests with delightful and interactive dining experiences that highlight the art of storytelling. The evolving menus are thoughtfully designed to reflect the seasonal shifts, blending both global and local influences that showcase and celebrate the rich cultural diversity of New Orleans. He actively engages with local vendors, sourcing fresh produce and seafood that reflect the season’s best offerings.
When he is not in the kitchen, Chef Samuel is often outdoors, immersed in the natural environment which influences his culinary creations.
