Samuel Monsour is a third generation chef, cookbook author and pop-up restaurant renegade. He is a graduate of the Culinary Institute of America and veteran of several professional kitchens-including opening executive chef of jm Curley Barroom and Bogie's Place Steakhouse in Boston, where his food and cooking style won local and national awards. His passion for souring sustainable foods, application of modern technique and devotion to cooking with soul are staples throughout his interpretation of regional American cuisine. His cooking has earned him acknowledgment and acclaim from many great American food institutions, including Chefs Collaborative, James Beard Foundation, Food Network, American Culinary Federation and Zagat.
