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As a graduate of the Le Cordon Bleu College of Culinary Arts - Chicago (formerly The Cooking and Hospitality Institute of Chicago), Sam blends kitchen skills with his professional exposure to curate and expand new branded experiences for all guest and client connections.  He is a multi-faceted professional with over 15 years of occupational and consulting involvement in the areas of menu development, food and beverage management, hospitality, customer care, culinary management, sales, concept design and business development.

Sam serves as a member of the American Culinary Federation and the American Cancer Society.  He is a former At-Large City Commissioner for Battle Creek, Michigan and has served on the boards for Habitat for Humanity-Western Michigan, The Food Bank of South Central Michigan and the Urban League of Southwestern Michigan.  Sam has enjoyed numerous guest appearances on Fox 2 News Detroit and was most recently with Gleaners Community Food Bank - Detroit as an executive chef and program manager creating innovative development initiatives designed to eliminate hunger, strengthen food access, address nutritional education and minimize social determinants of health.  He is currently an Associate Culinary Instructor with Dorsey Schools located in Roseville, Michigan.


A native of Detroit, Michigan Sam currently resides in Southfield, Michigan with his wife and four children.



Husband. Father of four young queens. Hospitality industry OG. Lover of Black people, basketball, nineties hip-hop, rum, laughing, delicious food, teaching, learning, speaking truth, chartreuse, dancing really hard at weddings, friendship and comradery, dope drinks, and living life to the fullest. No particular order.

  • Over 25 years of restaurant experience working in Washington, DC, Virginia, Massachusetts, St. Croix, USVI and Mississippi

  • Co-founder of One Common Unity, Inc. a non-profit organization dedicated to peace education and alternatives to violence

  • Began his culinary career by working at Mozzarella’s Cafe in Arlington, VA.

  • Lead trainer at Houston’s of Georgetown and also at Sequoia restaurant in Washington, DC. in early 2000’s

  • Continued his familiarity with the kitchen at Kripalu Center for Yoga and Health in Stockbridge, Massachusetts.

  • Worked at Artfarm, LLC., an organic vegetable farm in St. Croix, USVI that supplied produce to the local restaurants. 

  • Lead server of Savant restaurant in St. Croix 2007, 2008

  • Former general manager of Lamar Lounge, a concept owned by James Beard Award winning chef John Currence.

  • Appeared in Parts Unknown with Anthony Bourdain during Season 3, Episode 7 where Lamar Lounge was featured.

  • Former General Manager of Saint Leo, nominated by the James Beard Foundation for Best New Restaurant in 2017.

  • Guest speaker at Whole Foods Whole Cities Foundation Let’s Talk Food series in Detroit in 2018 and 2019.

  • Founder of David Hospitality Services, LLC est. 2020 

  • Currently lives in Oxford, MS

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