Sammy grew up right here in Carteret County. The first few years were spent “cutting his teeth” at age of 17 in the fast paced dinner setting. Long before the culinary school existed, he met local restaurateurs Charles and Wendy Park teaching adhoc culinary classes at the college. Shortly later he began a stint that lasted most of his twenties cooking at the Park’s restaurants. In 2009, Sammy and two other classmates were selected to France and intern at the two Michelin Star restaurant of Chef Marc Meurin. Since the days at Carteret Community College, Sammy has ventured west. He has held chef roles in San Francisco, Jackson Hole, and Vail. Out west, Sammy’s love of the outdoors found him working his way into the ski industry cooking at Vail’s premiere ski country club where he held the position of saucier, sous chef and finally Executive Sous Chef. Most recently Sammy held the position of Executive Sous Chef at the historic Grove Park Inn back in North Carolina.