Chef Saman’s love of food began while growing up spending time at his father’s restaurant in San Jose, California. He developed a passion for cooking as a kid that started out as a hobby, but soon decided to elevate his skills professionally. In 1999, Chef Saman entered into the Culinary School at the San Francisco Culinary Academy, now known as Le Cordon Bleu. After completing his training,Saman started off his career cooking for various fine dining restaurants throughout the trendy dining scene of San Francisco. He quickly worked his way up to the position of Executive Chef at the restaurants “Fork” in Marin County and the restaurant “B” located in Oakland City. At the age of 30, Chef Saman moved to New York City and worked as a Sous Chef at Gramercy Tavern. After spending 7 wonderful years there, Chef Saman spent the next 3 years as a Private Chef crafting his philosophy that one should maximize the seasonal flavors of ingredients to let the natural tastes of each dish shine. Chef Saman believes in light, clean flavors that leave guests feeling happy and content when they stand up from the table.