Chef Sam Hazen
New York, NY
A lifetime of cooking in some of the world’s top restaurants prompted Chef Sam Hazen to return to his culinary roots. Born into a restaurant family and working in kitchens from an early age, he quickly discovered his dedication to great food made with superb ingredients sourced from local markets and trusted purveyors.
Hazen is a graduate of the Culinary Institute of America. His culinary career spans tenures at La Côte Basque, Quilted Giraffe, Quatorze Bis, Le Gavroche, Cascabel and Tavern on the Green. He also helped create two of the biggest restaurant triumphs in the country: TAO New York and TAO Las Vegas.