Meet Samuel
It started in a home-ec class — and it never let go.
Where It Started
I started cooking in my very first home-ec class, and I carried that excitement straight home. I went from prepping vegetables for dinner to cooking the whole meal every night. I grew up in Virginia with a love of Southern food, and somewhere along the way, exploring new cultures and cuisines became a real passion of mine.
Training & Travels
From there I went to The Culinary Institute of America, where I earned my associate’s degree. I cooked in Manhattan at Greywind for a year, then headed over the water to Nantucket Island. One of the moments I’m proudest of came in my last semester — my restaurant chef, Duane Lipuma, pulled me aside on the final day of class and told me, “this class would have been nothing without you.”
The Present
Today I’m cooking at Provenance, the fine-dining restaurant inside the Cleveland Museum of Art. My own dinners can be served family-style or as a full coursed menu, whichever suits your table. My cooking is New American at heart, with French and Asian influences and a love of Middle Eastern spice. You’ll almost always find garlic, fennel, tomatoes, pork, salmon, fresh herbs, and lemons in my kitchen.
“Exploring the world through food is everything to me.”
Get to know me
A Few Questions
01 What’s your favorite thing to cook?
Sauces or pasta.
02 Would you ever open your own restaurant?
Yes — one day.
03 Did you grow up watching cooking shows?
Yes — I’d annoy my family with how often I rewatched them.
04 What’s your favorite cuisine?
Cantonese or Thai.