“My Life has always been a love story about food and cooking.”

My journey has been defined by a deep-seated love for food and cooking—a love that continues to drive me forward each day. Whether I'm crafting iconic Southern dishes or championing sustainable seafood, my goal remains the same: to inspire others to cook with passion, purpose, and a profound respect for our planet.

I'm Sammy Monsour—a seasoned chef, restaurateur, cookbook author, and advocate for sustainable cooking and ocean conservation. With a culinary lineage stretching back three generations, my journey into the world of food began in North Carolina, where I cut my teeth alongside my parents at their beloved neighborhood joint in Chapel Hill.

My love for food and cooking led me to the esteemed Culinary Institute of America, where I honed my skills and cultivated a deep appreciation for the art of cooking. Armed with a wealth of knowledge and a burning desire to make my mark in the culinary world, I embarked on a two-year journey that would take me from coast to coast, staging in restaurants, hotels, and even catering outfits.

Over the years, I've had the privilege of opening five critically acclaimed restaurants, and my food has received acknowledgement and accolades from industry giants like Michelin, Eater, James Beard Foundation, and Zagat. From the elegant ambiance of Joyce Soul & Sea and Preux & Proper to the laid-back charm of South City Fried Chicken and jm Curley, each establishment reflects my unwavering commitment to crafting dishes that are as iconic as they are crave-worthy. From the bustling kitchens of Boston to the vibrant dining scene of Los Angeles, I've carved out a niche for myself as a purveyor of modern Southern cuisine with a focus on sustainable sourcing and soulful flavors.

A Few of my Favorite Plates at Joyce Soul & Sea in Downtown Los Angeles

“I love honoring the iconic plates I GREW UP COOKing in my pop’s kitchen while also creating extra fancy southern eats.”

Beyond the kitchen, I've made a name for myself in the world of television, appearing on over 15 shows and counting. From cooking competitions to food-focused travelogues, my television journey has allowed me to share my passion for food with audiences around the world.

But my work doesn't stop there. As a dedicated advocate for sustainable food systems and ocean conservation, I've lent my voice to numerous initiatives and organizations, from the Chefs Manifesto to the Environmental Defense Fund. Outside the kitchen, I'm deeply entrenched in the mission of ocean conservation and sustainable food systems. Serving as a highly active member of the Chefs Manifesto—a SDG2 Zero Hunger Action Network—I've had the honor of representing American culinary diplomacy during the World Food Day processions at the Food and Agriculture Organization of the United Nations headquarters in Rome.

Moreover, my commitment extends to serving on the advisory boards of Chefs Collaborative and Smart Catch, where I play a pivotal role in shaping strategies for sustainable seafood practices. Additionally, I proudly contribute as a member of Monterey Bay Aquarium’s Blue Ribbon Task Force, furthering initiatives to protect marine ecosystems.

My involvement in these organizations is not merely titular; I actively contribute to the cause as a consultant to the Environmental Defense Fund. Here, I've been instrumental in launching the Coalition for Sustainable Aquaculture and spearheading a national team of chef ambassadors, rallying support for environmentally conscious culinary practices. Whether lobbying on Capitol Hill or delivering keynote addresses at international conferences, I remain steadfast in my commitment to effecting positive change in the realm of sustainable food and ocean conservation.

Join me on this culinary adventure as we explore the rich tapestry of flavors, cultures, and traditions that make food the ultimate universal language. Together, let's cook with soul, hype sustainability, and embark on unforgettable adventures in search of good food and even better company.