Sam Staub

I am a dedicated cook who has been working in the culinary industry exclusively since i was 18. I have dedicated my years and time to learning the craft and honing my skills. I am passionate, creative, and looking for an exciting new step in my career abroad.

I have been working in upscale and fine dining since graduating in 2014. Since then I have managed my own kitchen in a small gastropub and worked as a sous and consultant for many inspired Seattle restaurants. I work exclusively with in-house, from scratch recipes and locally sourced, quality ingredients. I have a good grasp on pastry, charcuterie, and sauce work. I have experience in creating and managing menus for both dinner, brunch and dessert, as well as administrative tasks. 

I studied at le cordon blue to get my certificates in food handling and the culinary arts