Born to parents from Italy and the French territory of La Réunion, and growing up between Northern Italy and the South of France, Sam was exposed to a variety of cultural cuisines from a young age.

From making pasta with his Nonna to cooking creole in the islands, Sam has always been interested in the transportive experience that certain foods elicit. Put simply, eating has always been his favorite pastime.

Growing up in a household with two parents who loved to cook, it seems that cooking is simply in his blood. It only made sense that he would grow up to pursue a career in the culinary world, and make it uniquely his own.